> The recipes I'm finding call for rump, shank and marrow bone.... but I
> was intrigued by what steve said about it including all sorts of
> meats, including sausage.
> Does anyone have a recipe (or method) for pot-au-feu with more variety
> than just hunks of beef?
From the Larousse Gastronomique:
"The classical pot au feu is made of beef and chicken, when available
(or chicken giblets). In certain regions of France, however, it is
customary to add veal, pork and sometimes mutton as well.
Tee chicken is sometimes replaced by duck or turkey.
Whatever meat is used for the dish, the method is the same. It is
important only to make sure that these various meats are given long
enough time to cook."
Variations include pot au feu a l'abigoise, pot au few a la bearnaise
also called poule a pot au feu and pot au feu a la languedocienne.
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!