Culinary Classics and Improvisations by Michael Field

  • Pot-au-feu (page 5)

    from Culinary Classics and Improvisations Culinary Classics and Improvisations by Michael Field

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef rump; veal knuckles; beef stock; yellow onions; carrots; turnips; parsnips; beef marrow bones; leeks; cabbage; tomatoes; bouquet garni; thyme
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