Preparation / Directions:
* Note: The recipe for "Pot-Au-Feu" is included in this database.
Petite marmite is prepared in exactly the same way as pot-au-feu. The only difference is in the serving.
The meat is cut into small pieces and is served with the vegetables and bouillon in individual casseroles. On the top of each casserole, place a thin slice of French bread sprinkled with grated Swiss cheese.
Place under broiler flame for 2 to 3 minutes, until cheese is melted and browned.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
|
