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4 to 6
Complex
Published 1987
This is a delicious family pot-au-feu from the Languedoc. It is a little different from most in that a small stuffed breast of veal (faouda) is cooked in a rich broth along with the various soup meats and vegetables. To make the dish even more substantial, you can serve it with green beans and new potatoes dressed with a light vinaigrette. The Fresh Tomato and Caper Sauce is a lovely accompaniment.
For relaxed preparation, make the stuffing