Pot-au-feu with stuffed breast of veal (Pot-au-feu à la faouda) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 47) by Paula Wolfert

  • pork sausages
  • shallots
  • beef brisket
  • herb bouquet
  • carrots
  • capers
  • tomatoes
  • parsley
  • quatre-épices
  • turnips
  • leeks
  • cornichons
  • onions
  • garlic
  • veal knuckles
  • beef shins
  • country bread
  • veal breast
  • fleur de sel
  • jambon de Bayonne
  • eggs
  • coarse grain mustard
  • hard-boiled eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano ham or prosciutto for jambon de Bayonne.

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