Pot-au-feu

Ingredients for Pot-au-feu

Instructions for Pot-au-feu

To prepare the Pot-au-feu recipe, please follow these instructions:

Coat the meat nicely by and's marrow bones for any membranes and trevler; Drag a piece of tube gauze (bought at the drugstore) sideways around each so the marrow will be in place. Beef, chicken and marrow come piping up in a large pan, add the cold because soup and warm slowly up. Let soup boil very faintly in the 3 ½-4 hours, depending on when the meat is tender, foam soup frequently along the way. When the soup has cooked about 1 hour removed marrow from the marrow, marrow pipe to be used for loaves, marrow pipe put it back in the soup that boils on. While the soup is boiling cleaned vegetables: cut some of the Green top of the pores, but keep a little green on each Leek. Cut a cross in the top of each leek and rinse it with the top down, possibly let the pores stand with top-down in a bowl of water, so that any land that may sit at the top fall down into the water. Bind the pores along. Peel the carrots. Cut the bottom of pale celery and share it in stems. Cut the stems to so that they are of equal length and halve them. Peel majroerne and share them in the neighborhood. Peel the potatoes and halve them, where appropriate, if they are too big. Add the cleaned vegetables (potatoes cooked in some of the soup, since they make the soup cloudy), 30-40 minutes before the soup is finished. When everything is tender and ready, you can take the pot of flared. It can keep itself well warm for nearly an hour. Remove the pins and connectors from marrow gazen a teaspoon down into each leg and serve them on a small dish. Place the beef, chicken and vegetables on a large platter and makes a large cutting board and some slight fade to snack of the carved ready. Sieve the soup through a wrung-out, clean Tea towel in a strainer and serve the hot soup in a heated soup tureen with a little chopped parsley in meat Cut out at the table. and serve this with, dijon mustard, salt, cucumbers, finger salt, vegetables and Sauce Gribiche, eat the soup together with marrow bones and marrow loaves Sauce Gribiche: cut the hard boiled eggs over and arrow yolks out. Rub the yolks through a sieve. Stir yolks completely smooth with mustard. Add the olive oil to mayonnaise, to taste with lemon juice, salt and freshly ground pepper. Add the finely chopped herbs and the finely chopped egg whites. Marrow bread: Halve small kuvertflûte lengthwise. Pressure the garlic through a garlic press and stir these together with the poached marrow to an easy flydenden pasta, season with salt and pepper. Butter the soft side of flûtene with this paste and put them in a 120-150 degrees C hot oven and let them dry, the loaves are quite crispy on the surface, without being burned. Drink Good French landvin or the Côtes du Rhône wine, possibly beer and schnapps.