One of the mysteries of the English language finally explained.
A French soup of meat, typically boiled beef, and vegetables cooked in a large pot.
- ‘Soups, rabbit dishes, and dishes such as pot-au-feu, coq au vin, and blanquettes are often requested by pickers nostalgic for an era when long, slow cooking was the norm.’
- ‘The simplest consommé of all, in France, is the broth from pot-au-feu.’
- ‘Chicken pot-au-feu ($21 for two, $11 for a half-order) boasts an intensely flavored broth almost sweet with the essence of chicken.’
- ‘The legendary peasant woman kept a pot-au-feu or bouillon pot on her hearth and, myth has it, threw into it whatever she had around to stew for the day's meal.’
- ‘And while there, was it possible she had her cooks rustle up some Scotch broth which, in turn, influenced the French chefs who came up with pot-au-feu?’
French, literally ‘pot on the fire’.
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