The Every-Day Pot-au-Feu


Preparation info
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By The Times Picayune Publishing Company

Published 1901

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The Pot-au-Feu, or Bouillon, is made by boiling a good soup bone (which has been carefully selected for its nutritive qualities) in water a certain length of time, by means of which the nutriment is extracted. Bouillon of the best quality can only be made from good meat, which should be chosen from the fleshy, juicy part of the thigh. Meat from the breast or lower ribs make