Pot-au-feu
Meat and vegetables simmered in water.
Poussin
A small, young chicken.
Pot-Au-Feu - literally, "pot on the fire," this is one of the oldest ways with food in France - a thick soup, or thin stew. Often the cooked meat and vegetables are served with rock salt, after the soup has been drunk.
pot-au-feu (French for "pot on the fire") is a French boiled dinner.
There are variations as to the cuts of beef and the vegetables involved, but in general a pot-au-feu will contain:
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Pot-au-feu - A combination of stock with meat, bones, and vegetables, cooked together but often served as separate courses.
Pot roast - Beef cooked in a manner similar to braising, but on top of the stove.
pot-au-feu: boiled beef with vegetables, often served in two or more courses
pot-de-crème: individual custard or mousse-like dessert, often chocolate
potée: hearty soup of pork and vegetables, generally cabbage and potatoes ...
the pot-au-feu of France, the borscht of Russia, the mutton broth of Scotland, the minestrone of Italy, and the chowders of various seacoast places. Broth is a thin soup of meat or shellfish liquor, sometimes with cereals added, as in barley broth.
petite marmite, small marmite-shaped pot used as a soup bowl; also a simmered dish, like a pot-au-feu)
Maroilles: strong flavored washed-rind cow's milk cheese from Flanders
marron: chestnut (e.g., marrons glacés, chestnuts in heavy syrup) ...
as the beef stew pot-au-feu has a similar rich beef broth. Others view China as the major influence on the development of Vietnamese pho.
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Beef cooked in a manner similar to braising, but on top of the stove. Pot-au-feu
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A combination of stock with meat, bones, and vegetables, cooked together but often served as separate courses. Potassium Sorbate ...
The Marquesa de Parabere claims, in Historia de la gastronomia, that garlic soup, sopa de ajo, constitutes one of Spain's two contributions to soup making, the other being cocida or olla, which migrated to France as pot-au-feu.
New England boiled dinner A Yankee pot-au-feu of corned beef and salt pork, possibly a chicken, cabbage, potatoes, carrots, and other vegetables cooked together in one pot and usually served with mustard or horseradish.
 See also: Vegetable, Vegetables, Water, Simmer, Chicken
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