178:
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1027:: the term dates to at least 1564 in Middle French, and indicated a dish of mixed meats. The term, which was taken up in England in the 1600s, is related to the Spanish and Portuguese
773:
sauce (hard-boiled egg mayonnaise with herbs, capers and some of the bouillon), sauce NĂ©nette (cream reduced by simmering and flavoured with mustard and tomato), or sauce SuprĂȘme (a
212:) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
263:, declared, "there shall be no peasant in my kingdom who lacks the means to have a hen in his pot." A one-pot stew was a staple of French cooking, and the traditional recipe for
236:
has called it "the quintessence of French family cuisine ... the most celebrated dish in France, honours the tables of the rich and poor alike"; and the
American
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385:
The inclusion of cabbage divides opinion; David comments that it is frequently encountered in France, but in her view, it "utterly wrecks" a
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is meat. Many recipes specify more than one cut of beef to give both the broth and the cooked meat the required flavour and consistency.
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broth may also be used for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be
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with a chicken stuffed with a forcemeat made of fresh pork and chopped ham, onion, garlic, parsley and chicken liver.
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734:) and the vegetables are served next. Condiments may include, among other options, coarse salt,
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883:
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1009:"N'y aura point de Laboureur en mon Royaume, qui n'ait moyen d'avoir une poule dans son pot."
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204:
dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (
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Other countries have similar dishes with local ingredients. The
Vietnamese dish
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201:
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De
Pomiane, p. 113; Ducasse, p. 305; Escoffier, p. 216; MontagnĂ©, pp. 904â905
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Meat and vegetables (typically, carrots, celery, leeks, onions and turnips)
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1143:. No. 112. The Observer. February 2011. p. 26. Archived from
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it is cooked separately in a little of the bouillon from the main pot.
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carrots; celeriac; fennel; leeks; onions; parsnips; tomatoes; turnips
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Saint-Ange and David suggest that if cabbage is to be served with a
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it is practicable to use both those cuts or a mixture of others.
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ingredients: potato, beef, leek, carrot, celery, turnip and onion
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229:"a dish symbolic of French cuisine and a meal in itself"; the
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The
Escoffier Cook Book: A Guide to the Fine Art of Cookery
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has been said to be inspired by French cuisine in former
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made with some of the bouillon and enriched with cream).
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and grated cheese may be added, before it is served with
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carrot tops; celery; leeks; onions; turnips or parsnips
326:, because of its gelatinous properties, is good for the
1019:
Such one-pot, slow-cooked stews were earlier called a
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beef; necks, wings and gizzards of fowl (unspecified)
19:
This article is about the dish. For the magazine, see
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138:
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814:
147:
141:
1801:Hyman, Philip; Mary Hyman (1999). "Pot-au-feu". In
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goose and sausage, in addition to beef and chicken.
153:
1645:
1261:
1246:La poule au pot farcie de "nouste Henric" du BĂ©arn
1067:
614:carrots; celery; leeks; onions; parsnips; turnips
259:to the 17th century. In 1600, the king of France,
701:â the meats are chicken, beef, veal, ham, bacon,
1911:
1800:
1696:Mastering the Art of French Cooking, Volume One
1248:, Cuisine Collection. Retrieved 30 January 2023
1294:
1170:"Top 10 National Dishes â National Geographic"
1644:
1525:, epicutious.com. Retrieved 28 September 2021
1338:-paul-bocuse.html "Pot au feu de Paul Bocuse"
125:
1548:"Chef Thomas Keller's Sauce SuprĂȘme Recipe"
674:â lamb or mutton replaces some of the beef.
611:beef; necks, wings and gizzards of chicken
185:
1877:
1732:
1232:
1230:
1228:
1226:
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665:with the addition of a piece of fat bacon.
633:â with veal knuckle, salted pork knuckle,
554:carrots; leeks; onions; turnips; potatoes
490:cabbage; carrots; celery; onions; turnips
1778:
1455:
584:cabbage; carrots; celery; leeks; turnips
569:cabbage; carrots; celery; leeks; turnips
1884:La bonne cuisine de Madame E. Saint-Ange
1855:
1823:
314:The main ingredient in most versions of
296:
1754:
1601:-maggi-7613033687914 "Carrefour online"
1446:
1437:
1221:
1912:
1405:
1403:
1401:
1395:. Pinterest. Retrieved 1 February 2023
1340:, Ăpicurien. Retrieved 1 February 2023
647:, also called Poule-au-potâ the basic
1712:
1502:, Marmiton. Retrieved 1 February 2023
1486:, Marmiton. Retrieved 1 February 2023
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382:to improve the clarity of the broth.
171:
1666:participating institution membership
1367:David, p. 139; and Saint-Ange, p. 83
1349:David, p. 139; and Escoffier, p. 216
1282:participating institution membership
1207:Dictionnaire de l'Académie française
1128:
1126:
1124:
1088:participating institution membership
252:Dictionnaire de l'Académie française
1809:. Oxford: Oxford University Press.
1536:Mastering the Art of French Cooking
1398:
1176:. 13 September 2011. Archived from
424:Mastering the Art of French Cooking
13:
1416:
1379:
1323:
1300:-many-happy-returns.html "From, A
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14:
1941:
1857:Péréfixe, Hardouin de Beaumontide
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539:cabbage; carrots; leeks; turnips
1484:aux pruneaux (recette bretonne)"
1393:aux 5 viandes par Joël Robuchon"
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475:carrots; leeks; onions; turnips
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487:ham hock; beef; bacon; sausage
374:, and shin. Some recipes add a
1862:Histoire du Roy Henry le Grand
1239:
1212:
1192:
1162:
1100:Merriam-Webster.com Dictionary
1060:
1002:
393:takes a similar view. Blanc,
354:calls for six different cuts:
309:
1:
1887:. Berkeley: Ten Speed Press.
1625:/ "ePURE, Ăpicerie Botanique"
1577:"InterMarche Express â Paris"
1053:
622:Regional variations include:
472:beef; pork; chicken; sausage
215:
1807:The Oxford Companion to Food
517:beef; veal; chicken giblets
290:from the 15th century until
222:The Oxford Companion to Food
7:
1209:. Retrieved 30 January 2023
810:
790:
787:broth when water is added.
242:magazine has termed it the
55:with typical accompaniments
10:
1946:
1676:
713:
596:beef; veal; chicken; duck
18:
1720:. London: Folio Society.
1718:French Provincial Cooking
1653:Oxford English Dictionary
1269:Oxford English Dictionary
1075:Oxford English Dictionary
939:New England boiled dinner
468:Beck, Bertholle and Child
461:
458:
455:
452:
447:may be added to the pot.
269:pot-au-feu à la béarnaise
88:
80:
70:
60:
45:
25:. For the 2023 film, see
1764:. London: Hardie Grant.
1523:Bon Appetit Test Kitchen
995:
754:â grated or in a sauce.
443:â an onion studded with
431:â traditionally made of
338:, whereas a cut such as
332:but produces a mediocre
1739:365 menus, 365 recettes
1658:Oxford University Press
1295:Prager, Arthur (1981).
1274:Oxford University Press
1080:Oxford University Press
757:Sauces served with the
532:beef rib; calf's head;
1830:Larousse Gastronomique
1698:. London: Particular.
1511:Montagné, p. 904; and
718:Generally, the broth (
306:
126:
1425:Saint-Ange, pp. 81â83
1304:, Many Happy Returns"
1236:MontagnĂ©, pp. 904â905
1141:Observer Food Monthly
890:Sancochado (Peruvian)
401:include it; Bocuse,
300:
271:â resembles that for
208:) and then the meat (
1865:. Paris: E. Martin.
1742:. Paris: A. Michel.
502:beef; veal; chicken
282:was maintained as a
1734:De Pomiane, Ădouard
1688:Louisette Bertholle
1656:(Online ed.).
1272:(Online ed.).
1078:(Online ed.).
884:Cozido Ă portuguesa
415:Louisette Bertholle
342:cooks well for the
239:National Geographic
42:
1930:French beef dishes
1920:French meat dishes
1833:. London: Hamlyn.
1780:Escoffier, Auguste
1443:De Pomiane, p. 113
1320:David, pp. 138â139
1180:on 14 October 2016
1103:. Merriam-Webster.
528:Ădouard de Pomiane
395:Ădouard de Pomiane
307:
36:
1894:978-1-58008-605-9
1840:978-0-600-02352-4
1825:Montagné, Prosper
1816:978-0-19-211579-9
1771:978-1-74270-050-2
1705:978-0-241-95339-6
1664:(Subscription or
1461:Escoffier, p. 216
1280:(Subscription or
1150:on 8 October 2011
1134:"Vive La France!"
1086:(Subscription or
929:Lancashire hotpot
620:
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607:Madame Saint-Ange
562:Auguste Escoffier
399:Auguste Escoffier
391:Madame Saint-Ange
173:[pÉtâżofĂž]
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427:. As well as a
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28:The Pot-au-Feu
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934:List of stews
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1784:
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1717:
1695:
1684:Beck, Simone
1651:
1640:
1630:28 September
1628:. Retrieved
1622:
1616:
1606:28 September
1604:. Retrieved
1598:
1592:
1582:28 September
1580:. Retrieved
1574:
1568:
1558:13 September
1556:. Retrieved
1551:
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1263:"pot-pourri"
1241:
1214:
1206:
1200:
1194:
1182:. Retrieved
1178:the original
1173:
1164:
1152:. Retrieved
1145:the original
1140:
1098:
1095:"pot-au-feu"
1073:
1069:"pot-au-feu"
1062:
1043:
1038:
1030:olla podrida
1028:
1020:
1015:
1008:
1004:
986:
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763:tomato sauce
761:may include
758:
756:
731:
730:. The meat (
728:French bread
719:
717:
705:sausage and
695:
677:
668:
662:
661:â the basic
654:
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621:
453:Cook/writer
422:
386:
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327:
322:writes that
315:
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292:World War II
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52:
38:
33:
27:
21:
1692:Julia Child
1552:MasterClass
923:Kig ha farz
911:(Steamboat)
839:Food portal
752:horseradish
707:boudin noir
498:Paul Bocuse
459:Vegetables
419:Julia Child
411:Simone Beck
376:marrow bone
352:Paul Bocuse
348:pot-au-feu,
310:Ingredients
246:of France.
112:Media:
1914:Categories
1903:1285661274
1849:1285641881
1748:9560311851
1668:required.)
1623:pot-au-feu
1599:pot-au-feu
1575:pot-au-feu
1518:pot-au-feu
1514:pot-au-feu
1500:madrilĂšne"
1498:pot-au-feu
1482:pot-au-feu
1391:pot-au-feu
1336:pot-au-feu
1302:pot-au-feu
1298:pot-au-feu
1284:required.)
1201:pot-au-feu
1090:required.)
1054:References
1044:pot-au-feu
1023:pot-pourri
988:Tafelspitz
785:pot-au-feu
781:Pot-au-feu
771:Alsacienne
746:, pickled
742:, pickled
696:pot-au-feu
688:soaked in
678:pot-au-feu
669:pot-au-feu
663:pot-au-feu
655:pot-au-feu
649:pot-au-feu
641:pot-au-feu
631:albigeoise
627:pot-au-feu
387:pot-au-feu
340:silverside
316:pot-au-feu
303:pot-au-feu
280:pot-au-feu
273:pot-au-feu
257:pot-au-feu
227:pot-au-feu
216:Background
128:Pot-au-feu
114:Pot-au-feu
100:Pot-au-feu
98:Cookbook:
53:Pot-au-feu
39:Pot-au-feu
1871:230717271
1726:809349711
1716:(2008) .
1694:(2012) .
981:Potjiekos
970:Pot roast
699:madrilĂšne
672:provençal
645:béarnaise
364:entrecĂŽte
288:Perpignan
65:Main dish
1881:(2005).
1859:(1661).
1827:(1976).
1794:53543887
1782:(1941).
1758:(2011).
1736:(1938).
1516:-367768
1413:, p. 324
1184:8 August
811:See also
791:Variants
748:samphire
744:gherkins
724:croutons
720:bouillon
690:Armagnac
682:pruneaux
577:Larousse
536:sausage
380:ox liver
329:bouillon
261:Henry IV
206:bouillon
1805:(ed.).
1677:Sources
909:Hot pot
896:Eintopf
870:Cholent
863:Cazuela
775:velouté
759:bouilli
736:mustard
732:bouilli
714:Serving
703:chorizo
534:Morteau
433:parsley
360:brisket
344:bouilli
335:bouilli
210:bouilli
200:) is a
189:
169:French:
1901:
1891:
1869:
1847:
1837:
1813:
1792:
1768:
1746:
1724:
1702:
1554:. 2024
1174:Travel
1154:31 May
1092:; and
916:Jjigae
877:Cocido
740:capers
686:prunes
635:confit
456:Meats
445:cloves
417:, and
405:, and
397:, and
368:oxtail
225:calls
202:French
105:
75:France
1662:
1647:"pho"
1534:see:
1411:et al
1409:Beck
1278:
1148:(PDF)
1137:(PDF)
1084:
996:Notes
849:Bigos
769:, an
657:Ă la
643:Ă la
551:beef
437:thyme
356:blade
301:Some
1899:OCLC
1889:ISBN
1867:OCLC
1845:OCLC
1835:ISBN
1811:ISBN
1790:OCLC
1766:ISBN
1744:OCLC
1722:OCLC
1700:ISBN
1632:2021
1608:2021
1584:2021
1560:2024
1186:2020
1156:2011
975:Stew
945:Oden
750:and
680:aux
629:Ă l'
462:Ref
439:and
324:shin
249:The
231:chef
186:lit.
61:Type
964:Pho
903:Feu
805:feu
797:pho
441:bay
372:rib
286:in
160:ÉËr
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1690:;
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1521:,
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154:Ë
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31:.
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