Petite marmite

A type of pot-au-feu served in its own cooking vessel. Petite marmite is usually made from beef, chicken, marrowbones and various vegetables including cabbage. This melange is slowly cooked in water, producing a rich broth that's served with grated cheese as the first course accompanied by the bone marrow, which is spread on toast. The meat and vegetables are then served as the main course.
Category:French Food Glossary