Pot au Feu from Tony Bilson's Recipe Book by Tony Bilson

Ingredients

• 2 carrots, chopped
• 4 onions, chopped
• 2 tomatoes, cut into chunks
• 1 smashed head of garlic
• 1 chicken, rooster or pheasant, cut into six pieces
• 6 leeks, white parts only, trimmed and washed
• 100 g clarified butter
• 2 ham hocks, similarly treated
• 2 veal shanks, sawn into 4-cm rounds
• 1 duck, cut into six pieces
• 1 kg rolled beef brisket (the older and tougher the better)
• 24 turned or new potatoes
• 2 litres beef stock or chicken stock
• 4 egg whites
• 6 baby turnips
• 1 bottle chardonnay
• 2 sprigs of thyme
• 1 bay leaf
• 12 peppercorns