Pot-au-feu in the style of Albi (Pot-au-feu à l'Albigeoise) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 52) by Paula Wolfert

  • herb bouquet
  • carrots
  • leeks
  • cornichons
  • garlic
  • ground cayenne pepper
  • chicken stock
  • veal shanks
  • turnips
  • green cabbage
  • potatoes
  • parsley
  • onions
  • tomatoes
  • beef marrow bones
  • beef shins
  • beef top round
  • French bread
  • fleur de sel
  • pork garlic sausages
  • peppercorns of your choice
  • duck leg confit
  • coarse grain mustard

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

  • ntt2 on February 05, 2012

    p.52

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