Pot-Au-Feu with Stuffed Breast of Veal from The Cooking of South West France by Paula Wolfert

Name: Pot-Au-Feu with Stuffed Breast of Veal from The Cooking of South West France by Paula Wolfert
Ingredients: 1 egg; 1 tablespoon chopped fresh flat-leaf parsley; 1½ ounces jambon de Bayonne, Serrano ham, or prosciutto, chopped; 2 shallots, finely chopped; 8 ounces pork sausage meat; 2 slices of country-style bread, crumbled, soaked in milk, and squeezed dry; Herb bouquet: 4 sprigs parsley, 1 imported bay leaf, 2 sprigs thyme, 2 to 3 celery leaves, and 4 leek greens tied together in cheesecloth; Coarse kosher salt; 1 small head of garlic plus 2 garlic cloves, finely chopped; Fresh Tomato and Caper Sauce (at right); Grainy mustard, cornichons, and fleur de sel, as accompaniments; 2 large leeks, well washed, trimmed, and tied in a bundle; 2 turnips, peeled, and halved if large; 4 large carrots, peeled; ½ veal breast (1¾ to 2 pounds), with pocket for stuffing; Freshly ground pepper to taste; ¼ teaspoon quatre épices; 1¼ to 1½ pounds veal knuckle; 1¾ to 2 pounds thick-cut, lean beef brisket, trimmed of excess fat; 1 beef shin (1¾ pounds) with marrow “soup bone”; 2 medium onions, halved, plus 1 onion stuck with 2 cloves; 1 tomato, halved

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This is a delicious family pot-au-feu from the Languedoc. It is a little different from most in that a small stuffed breast of veal (faouda) is cooked in a rich broth along with the various soup me...

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Ingredients

1 egg
1 tablespoon chopped fresh flat-leaf parsley
1½ ounces jambon de Bayonne, Serrano ham, or prosciutto, chopped
2 shallots, finely chopped
8 ounces pork sausage meat
2 slices of country-style bread, crumbled, soaked in milk, and squeezed dry
Herb bouquet: 4 sprigs parsley, 1 imported bay leaf, 2 sprigs thyme, 2 to 3 celery leaves, and 4 leek greens tied together in cheesecloth
Coarse kosher salt
1 small head of garlic plus 2 garlic cloves, finely chopped
Fresh Tomato and Caper Sauce (at right)
Grainy mustard, cornichons, and fleur de sel, as accompaniments
2 large leeks, well washed, trimmed, and tied in a bundle
2 turnips, peeled, and halved if large
4 large carrots, peeled
½ veal breast (1¾ to 2 pounds), with pocket for stuffing
Freshly ground pepper to taste
¼ teaspoon quatre épices
1¼ to 1½ pounds veal knuckle
1¾ to 2 pounds thick-cut, lean beef brisket, trimmed of excess fat
1 beef shin (1¾ pounds) with marrow “soup bone”
2 medium onions, halved, plus 1 onion stuck with 2 cloves
1 tomato, halved