Pot-Au-Feu with Stuffed Breast of Veal

Pot-au-Feu à la Faouda

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

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