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Definition of Pot-au-feu
1. Noun. Traditional French stew of vegetables and beef.
Lexicographical Neighbors of Pot-au-feu
Literary usage of Pot-au-feu
Below you will find example usage of this term as found in modern and/or classical literature:
1. Food and Feeding by Henry Thompson (1901)
"THE pot-au-feu. THE pot-au-feu, or pure beef stock, flavoured with vegetables,
has long been regarded as the type of a foundation stock for soup-making by ..."
2. All the Year Round by Charles Dickens (1873)
"With the observation that an earthenware vessel makes a better pot-au-feu than
a metal one, and that the old pot is better by far than the new, ..."
3. The Dinner Year-book by Marion Harland (1878)
"pot-au-feu. Boiled Leg of Mutton. Potatoes a la Lyonnaise. Stewed Pie-Plant.
Caper Sauce. ... pot-au-feu. 3 Ibs. of lean beef, cut into dice. ..."
4. Chambers's Edinburgh Journal by William Chambers, Robert Chambers (1846)
"This mighty vessel is called in French pot-au-feu, f in which is made that
excellent and wholesome luxury which for centuries has been the principal ..."
5. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"To make a good pot-au-feu has always appeared to me to be one of those elementary
and fundamental operations which should be made clear to everybody when ..."
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