pot au feu recipe

Last Sunday I was planning to cook a pot-au-feu and figured that as
long as I was chopping up lots of vegetables and keeping an eye on a
simmering something, I might as well make soup at the same time.
Despite having had a disappointing
Last Sunday I was planning to cook
a pot-au-feu and figured that as long as I was chopping up lots of
vegetables and keeping an eye on a simmering something, I might as
well make soup at the same time. Despite having had a disappointing
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the oysters plump and curl around the edges. Serve in
deep bowls immediately, the top garnished with the reserved
artichokes. This was printed years ago in a column in the
Times-Picayune called 'Pot au Feu'. Source: Myriam Guidroz
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Continue
stirring, adding enough stock or Pot-au-Feu broth to make a thin
sauce. Add the spices. Bring the sauce to a boil, then lower heat and
simmer for about 3 minutes. Assembly: Pour a layer of sauce into a
shallow baking dish.
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It is a very
time consuming soup and may have been derived from the French soup pot
au feu, back in the days when the French occupied Indochine. It, of
course, has a Vietnamese flair making it different from pot au feu.
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Best
Professional Book: The Jazz of Preaching by Kirk Jones Category II:
Gastronomical Best New Recipe: The No Knead Bread Best Spirit:
Laphroaig 25 year Best Meal: Boeuf a la Bourguignon at Pot Au Feu
Category III: Wildcard
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Pho (pronounced 'phir' in English) is influenced by the
Chinese and French cuisines, and was believed to have originally
derived from a French soup, 'pot au feu',(pot on fire)which Wikipedia
defines as a French beef stew.
Pho (pronounced 'phir' in English) is
influenced by the Chinese and French cuisines, and was believed to
have originally derived from a French soup, 'pot au feu',(pot on
fire)which Wikipedia defines as a French beef stew.

http://recipes123easy.blogspot.com/2009/03/beef-au-jus-recipe.html