Burgundy's version of the boiled dinner (Le pot-au-feu Bourguignon) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 224) by Mireille Johnston

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

Accompaniments: A warm tomato sauce (Coulis de tomates)

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 beef sirloin tip or boneless beef chuck for beef rump roast, other similar sausages for Polish sausage, lean salt pork for lean bacon, and water for chicken broth.

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