Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 29

Because the pot-au-feu produces a stock that is one of the basic elements in other culinary preparations and is also a meal in itself, the recipe is given in the main body of the book. If it is prepared essentially for use as beef stock, cabbage and the refinement of adding tender spring vegetables will find no place in its preparation, nor need it undergo the double preparation recommended in the recipe. It may be made exactly like the veal stock, substituting gelatinous pieces of beef (tail, shank, chuck) for the veal.

The petite marmite, or poule au pot, one or the other sometimes garnished by the appellation “Henri-IV,” is merely a pot-au-feu to which a hen has been added. A classical consommé is a petite marmite moistened with a pot-au-feu bouillon, completely degreased, and clarified by an additional couple of hours’ cooking with a mixture of egg whites and lean ground beef. Although it is truly ambrosial in character, none of the soup recipes in this book will require an equivalent expenditure of time or material.