WHAT TO EAT IN FRANCE: POT-AU-FEU
The French might claim pot-au-feu as their invention, but my guess is wherever there has been a pan or a pot, humans have made variations of it. Classical pot-au-feu, also known as petite marmite, is nothing more than beef and/or chicken and vegetables cooked in consommé with a marrow bone, with the chicken giblets thrown in at the end. There are regional variations, of course, some with veal or pork, and occasionally even mutton. Traditionally, carrots, turnips, leeks, pearl onions, celery and cabbage are used. These are added to the consommé along with the marrow bone and brought to a boil, then simmered gently for four hours.
The soup, vegetables and meat are then served in a bowl with toasted bread, the meat sometimes eaten on the side and sometimes in the bowl. Traditional garnishes include mustard, pickles and coarse salt. It is normally paired with red wine.
See also FRENCH RECIPES: POT-AU-FEU OR PETITE MARMITE for Escoffier’s recipe.
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