Integral Sauces Derived from Poached Meats

Poaching is one of the most fundamental and straightforward techniques for cooking meat. In English-speaking countries, we have the habit of speaking of boiled dishes, but when prepared correctly, so-called boiled dishes are actually poached—the poaching liquid is never allowed to reach a full boil. In France, dishes such as pot au feu (“boiled” beef with vegetables), poule au pot (poached hen with vegetables), and innumerable potées (poached meats, usually pork with beans or potatoes and vegetables, almost always including cabbage) have long been the mainstay of the rural diet. More refined poached dishes, such as blanquette de veau (poached veal stew with cream), boeuf à la ficelle (tender cuts barely poached in broth), and petite marmite (a rich consommé with vegetables and marrow), have made their way into middle-class homes and elegant restaurants. The age-old technique of serving poached meats surrounded with flavorful broth instead of a thickened sauce is popular with contemporary chefs because the dish is light and digestible.