Name: The Grand Feasting Pot of Governor General de Lesdiguières (La Gránele Marmite de Lesdiguières)
Prep time: 7 h 30 min
Total time: 7 h 30 min
Yield: For 12 people
Cuisine: French
Ingredients: Veal knuckle (1); Yellow onions (6 medium); Crystal salt, freshly ground black pepper, whole cloves, freshly grated nutmeg and a bouquet garni of parsley, rosemary and thyme; Chickens (2 whole); Pigs’ feet (12); Red wine (2 gallons); Mushrooms (2 lbs.); Cognac (1 pint); Dry white wine (1 gallon); Peeled Italian plum tomatoes (22-lb. cans); Lemon (½); Lean beef, rump or top round (4 to 6 lbs.); Carrots (12 medium)

Preparation info

For
12
people

Difficulty
Easy
Ready in
8 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is the modernized version of the historic one-dish winter party meal served in the sixteenth century by Governor General de Lesdiguières, who ruled the province of the Dauphiné for King Henry IV. (See discussion as to how it was originally mademenu and wine suggestions.) This dish (called a marmite after the huge earthenware pot in which it is cooked) is now one of the grandes

Ingredients

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Ingredients

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