Pot-au-Feu

Name: Pot-au-Feu
Cuisine: France
Ingredients: parsley; bay leaf; thyme; pepper; water; shin bone; carcass; chicken; cold water; beef; salted water; tomato; onions; clove; leeks; vegetables; carrots; turnips; celery

Preparation info

Difficulty
Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

About

Method

The classical French clear soup or pot-au-feu is prepared in the following manner: Put a piece of beef in cold salted water, bring slowly to the boil and skim well. Then add the vegetables: