Contents
What makes a good pot au feu?
Menu
- This is a sample dinner menu -~
- prices and menu items may not be the same when you dine at Pot au Feu.
- Snails broiled in their shells with garlic-parsley butter.
- Our famous crock of onion soup with gratineed cheese.
- Made from scratch with fresh ingredients.
- Creamy lobster bisque.
- Chicken liver mousse with French Brandy and croutons.
- Fresh duck liver pan seared with rich grape essence and demi-glace.
- Country Pate – Veal, pork, duck liver, pistachios, Cumberland sauce.
- Grilled vegetables layered with goat cheese, served with balsamic reduction.
- House cured salmon gravlax with cucumber salad and sour cream.
- A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
- Smoked bluefish pate with toasted croutons.
- Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
- Goat cheese and roasted red peppers with field greens and baby herbs.
“There are as many recipes for Pot au Feu as there are Grandmothers in France”. Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables – onions, leeks, carrots, celery, cabbage and red bliss potatoes.
- The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread.
- Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu.
- Sidewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France.
Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes – flipped, stuffed, rolled and baked with the Chef’s ever changing selection of fresh filling and sauce. Chef’s selection of fresh vegetables rolled in a classic French Crepe *crepe batter contains egg Inspired by the regions of France and made with the Chef’s choice of seasonal ingredients baked with fresh egg custard in a light pastry crust From the Riviera – a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth.
- Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
- Fresh schrod baked with bread crumbs, lemon, white wine and butter.
- Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.
- Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers
- and virgin olive oil.
- Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a “coquille” shell.
- Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.
- Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
- A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
- Quintessential French bistro steak pressed in cracked peppercorns, seared and served “au Poivre” – with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
- Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
- Black Angus “Flat Iron” steak with a mellow garlic and parsley butter.
- Sirloin steak seared and served with glazed shallot and chive butter.
- Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
- Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
- A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot
- Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
- Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
- Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
- A half chicken roasted with fresh rosemary and lemon.
- Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
: Menu
Näytä koko vastaus
How do you make pot-au-feu?
Method – Make the broth the day before you plan to serve the pot-au-feu. To make the broth, place all the ingredients, including the papery outer skin you’ve removed from the head of garlic, into a large stockpot. Add water to cover and bring to a boil.
- Reduce the heat and cook very slowly for 2 1/2 to 3 hours.
- Taste for salt, and add what you think it needs.
- Strain the broth, discarding the bones and vegetables, and chill overnight.
- Skim off the congealed fat.
- To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking.
- Place the brisket, roast, and short ribs in a 12-quart stockpot and add the broth and onion.
Slice off the green tops of the leeks, tie them in a bundle with the parsley, thyme, and whatever other herbs you choose, and add. (If you are using dried herbs, just add them directly to the broth.) Bring the meat and broth to a boil, then skim off the scum and any little bits of fat that rise to the surface.
Cover, reduce the heat, and simmer for about 2 hours. Add the bottom parts of the leeks and cook for 15 minutes, then add the onions, turnips, and carrots, skimming the surface every time you add anything to the pot. In a separate saucepan, boil the potatoes in their jackets until soft. Drain and set aside.
When the vegetables are almost tender, in about 1/2 hour, test the meats by piercing them with a fork. They should break apart easily. If they are done, remove and keep warm. Add the cabbage to the pot and cook for 5 or 10 minutes more, until all the vegetables are tender.
When they are completely cooked, but not mushy, remove them from the pot and place them on your serving platter. Season the broth with salt and freshly ground black pepper and skim off as much fat as possible. Pour a good part of the broth into serving bowls along with thick slices of toasted French bread as your first course.
a hunk of Parmesan cheese and a grater so everyone can grate cheese directly into his or her broth, a zesty addition. Reserve some of the remaining hot broth to serve with the meat. Slice the meats and arrange them on a platter with the vegetables. Serve each person a cut of each kind of beef, some vegetables, and a potato.
Näytä koko vastaus
How do you make pot au feu with a brisket?
Method – Make the broth the day before you plan to serve the pot-au-feu. To make the broth, place all the ingredients, including the papery outer skin you’ve removed from the head of garlic, into a large stockpot. Add water to cover and bring to a boil.
- Reduce the heat and cook very slowly for 2 1/2 to 3 hours.
- Taste for salt, and add what you think it needs.
- Strain the broth, discarding the bones and vegetables, and chill overnight.
- Skim off the congealed fat.
- To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking.
- Place the brisket, roast, and short ribs in a 12-quart stockpot and add the broth and onion.
Slice off the green tops of the leeks, tie them in a bundle with the parsley, thyme, and whatever other herbs you choose, and add. (If you are using dried herbs, just add them directly to the broth.) Bring the meat and broth to a boil, then skim off the scum and any little bits of fat that rise to the surface.
Cover, reduce the heat, and simmer for about 2 hours. Add the bottom parts of the leeks and cook for 15 minutes, then add the onions, turnips, and carrots, skimming the surface every time you add anything to the pot. In a separate saucepan, boil the potatoes in their jackets until soft. Drain and set aside.
When the vegetables are almost tender, in about 1/2 hour, test the meats by piercing them with a fork. They should break apart easily. If they are done, remove and keep warm. Add the cabbage to the pot and cook for 5 or 10 minutes more, until all the vegetables are tender.
When they are completely cooked, but not mushy, remove them from the pot and place them on your serving platter. Season the broth with salt and freshly ground black pepper and skim off as much fat as possible. Pour a good part of the broth into serving bowls along with thick slices of toasted French bread as your first course.
a hunk of Parmesan cheese and a grater so everyone can grate cheese directly into his or her broth, a zesty addition. Reserve some of the remaining hot broth to serve with the meat. Slice the meats and arrange them on a platter with the vegetables. Serve each person a cut of each kind of beef, some vegetables, and a potato.
Näytä koko vastaus
How do you make broth for pot au feu?
Method – Make the broth the day before you plan to serve the pot-au-feu. To make the broth, place all the ingredients, including the papery outer skin you’ve removed from the head of garlic, into a large stockpot. Add water to cover and bring to a boil.
Reduce the heat and cook very slowly for 2 1/2 to 3 hours. Taste for salt, and add what you think it needs. Strain the broth, discarding the bones and vegetables, and chill overnight. Skim off the congealed fat. To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking. Place the brisket, roast, and short ribs in a 12-quart stockpot and add the broth and onion.
Slice off the green tops of the leeks, tie them in a bundle with the parsley, thyme, and whatever other herbs you choose, and add. (If you are using dried herbs, just add them directly to the broth.) Bring the meat and broth to a boil, then skim off the scum and any little bits of fat that rise to the surface.
Cover, reduce the heat, and simmer for about 2 hours. Add the bottom parts of the leeks and cook for 15 minutes, then add the onions, turnips, and carrots, skimming the surface every time you add anything to the pot. In a separate saucepan, boil the potatoes in their jackets until soft. Drain and set aside.
When the vegetables are almost tender, in about 1/2 hour, test the meats by piercing them with a fork. They should break apart easily. If they are done, remove and keep warm. Add the cabbage to the pot and cook for 5 or 10 minutes more, until all the vegetables are tender.
When they are completely cooked, but not mushy, remove them from the pot and place them on your serving platter. Season the broth with salt and freshly ground black pepper and skim off as much fat as possible. Pour a good part of the broth into serving bowls along with thick slices of toasted French bread as your first course.
a hunk of Parmesan cheese and a grater so everyone can grate cheese directly into his or her broth, a zesty addition. Reserve some of the remaining hot broth to serve with the meat. Slice the meats and arrange them on a platter with the vegetables. Serve each person a cut of each kind of beef, some vegetables, and a potato.
Näytä koko vastaus
