pot-au-feu a dish symbolic of French cuisine and a meal in itself. Pieces of meat (preferably of various kinds, some lean, some fat, some of gelatinous character) are cooked lengthily and gently in water with certain vegetables (onion studded with cloves, carrot, turnip, possibly parsnip, blanched cabbage) and a bouquet garni. Potatoes, cooked separately, may be included in the final presentation, which comprises: the skimmed bouillon (broth), probably with croutons and grated cheese; then the meats, sliced, with the attendant vegetables and whatever is desired in the way of condiments and pickles.
