178:
94:
298:
48:
819:
108:
833:
179:
1027:: the term dates to at least 1564 in Middle French, and indicated a dish of mixed meats. The term, which was taken up in England in the 1600s, is related to the Spanish and Portuguese
773:
sauce (hard-boiled egg mayonnaise with herbs, capers and some of the bouillon), sauce NĂ©nette (cream reduced by simmering and flavoured with mustard and tomato), or sauce SuprĂȘme (a
212:) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
263:, declared, "there shall be no peasant in my kingdom who lacks the means to have a hen in his pot." A one-pot stew was a staple of French cooking, and the traditional recipe for
236:
has called it "the quintessence of French family cuisine ... the most celebrated dish in France, honours the tables of the rich and poor alike"; and the
American
1737:
1169:
1133:
385:
The inclusion of cabbage divides opinion; David comments that it is frequently encountered in France, but in her view, it "utterly wrecks" a
251:
1828:
318:
is meat. Many recipes specify more than one cut of beef to give both the broth and the cooked meat the required flavour and consistency.
1878:
606:
390:
783:
broth may also be used for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be
1479:
97:
1892:
1856:
1838:
1814:
1769:
1703:
1783:
1535:
467:
423:
651:
with a chicken stuffed with a forcemeat made of fresh pork and chopped ham, onion, garlic, parsley and chicken liver.
1547:
1882:
1495:
221:
1929:
1919:
1802:
1177:
111:
1759:
1652:
1268:
1074:
938:
1860:
1924:
1144:
1621:
684:â the meats are beef and lightly-salted pork knuckle, cooked with the usual vegetables but adding
1657:
1273:
1079:
734:) and the vegetables are served next. Condiments may include, among other options, coarse salt,
576:
883:
1665:
1281:
1087:
1009:"N'y aura point de Laboureur en mon Royaume, qui n'ait moyen d'avoir une poule dans son pot."
1733:
527:
394:
204:
dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (
8:
1687:
735:
414:
238:
26:
1824:
1094:
1198:
375:
260:
1388:
1262:
1068:
1898:
1888:
1866:
1844:
1834:
1810:
1789:
1779:
1765:
1743:
1721:
1699:
928:
561:
398:
339:
1296:
803:, with a possible etymology for the name being a phonetic respelling of the French
800:
135:
591:
406:
328:
1713:
1573:
1512:
1099:
533:
512:
319:
172:
795:
Other countries have similar dishes with local ingredients. The
Vietnamese dish
378:, to give marrow to spread on the bread served with the broth. Some recipes add
334:
1646:
957:
766:
283:
201:
1902:
1848:
1747:
297:
1913:
1870:
1755:
1725:
1376:
De
Pomiane, p. 113; Ducasse, p. 305; Escoffier, p. 216; MontagnĂ©, pp. 904â905
933:
889:
855:
824:
706:
546:
482:
428:
402:
243:
233:
93:
20:
1793:
1597:
1029:
951:
762:
727:
379:
291:
84:
Meat and vegetables (typically, carrots, celery, leeks, onions and turnips)
363:
1691:
1683:
922:
838:
751:
497:
418:
410:
355:
351:
1245:
1143:. No. 112. The Observer. February 2011. p. 26. Archived from
987:
902:
1046:
it is cooked separately in a little of the bouillon from the main pot.
774:
505:
carrots; celeriac; fennel; leeks; onions; parsnips; tomatoes; turnips
47:
1022:
980:
969:
658:
371:
323:
287:
64:
1334:
1042:
Saint-Ange and David suggest that if cabbage is to be served with a
747:
689:
671:
520:
carrots; celery; leeks; onions; parsnip; pea pods; tomato; turnips
440:
1682:
908:
895:
869:
862:
743:
723:
702:
432:
359:
350:
it is practicable to use both those cuts or a mixture of others.
305:
ingredients: potato, beef, leek, carrot, celery, turnip and onion
722:) is served first. It is often enriched with rice or pasta, and
915:
876:
770:
739:
698:
685:
634:
444:
367:
107:
74:
229:"a dish symbolic of French cuisine and a meal in itself"; the
848:
681:
644:
436:
832:
159:
1785:
The
Escoffier Cook Book: A Guide to the Fine Art of Cookery
974:
944:
630:
230:
150:
144:
963:
799:
has been said to be inspired by French cuisine in former
796:
777:
made with some of the bouillon and enriched with cream).
726:
and grated cheese may be added, before it is served with
599:
carrot tops; celery; leeks; onions; turnips or parsnips
326:, because of its gelatinous properties, is good for the
1019:
Such one-pot, slow-cooked stews were earlier called a
566:
beef; necks, wings and gizzards of fowl (unspecified)
19:
This article is about the dish. For the magazine, see
156:
138:
1260:
1066:
814:
147:
141:
1801:Hyman, Philip; Mary Hyman (1999). "Pot-au-feu". In
637:
goose and sausage, in addition to beef and chicken.
153:
1645:
1261:
1246:La poule au pot farcie de "nouste Henric" du BĂ©arn
1067:
614:carrots; celery; leeks; onions; parsnips; turnips
259:to the 17th century. In 1600, the king of France,
701:â the meats are chicken, beef, veal, ham, bacon,
1911:
1800:
1696:Mastering the Art of French Cooking, Volume One
1248:, Cuisine Collection. Retrieved 30 January 2023
1294:
1170:"Top 10 National Dishes â National Geographic"
1644:
1525:, epicutious.com. Retrieved 28 September 2021
1338:-paul-bocuse.html "Pot au feu de Paul Bocuse"
125:
1548:"Chef Thomas Keller's Sauce SuprĂȘme Recipe"
674:â lamb or mutton replaces some of the beef.
611:beef; necks, wings and gizzards of chicken
185:
1877:
1732:
1232:
1230:
1228:
1226:
1224:
665:with the addition of a piece of fat bacon.
633:â with veal knuckle, salted pork knuckle,
554:carrots; leeks; onions; turnips; potatoes
490:cabbage; carrots; celery; onions; turnips
1778:
1455:
584:cabbage; carrots; celery; leeks; turnips
569:cabbage; carrots; celery; leeks; turnips
1884:La bonne cuisine de Madame E. Saint-Ange
1855:
1823:
314:The main ingredient in most versions of
296:
1754:
1601:-maggi-7613033687914 "Carrefour online"
1446:
1437:
1221:
1912:
1405:
1403:
1401:
1395:. Pinterest. Retrieved 1 February 2023
1340:, Ăpicurien. Retrieved 1 February 2023
647:, also called Poule-au-potâ the basic
1712:
1502:, Marmiton. Retrieved 1 February 2023
1486:, Marmiton. Retrieved 1 February 2023
1421:
1419:
1384:
1382:
1330:
1328:
1326:
1256:
1254:
1114:
1112:
1110:
382:to improve the clarity of the broth.
171:
1666:participating institution membership
1367:David, p. 139; and Saint-Ange, p. 83
1349:David, p. 139; and Escoffier, p. 216
1282:participating institution membership
1207:Dictionnaire de l'Académie française
1128:
1126:
1124:
1088:participating institution membership
252:Dictionnaire de l'Académie française
1809:. Oxford: Oxford University Press.
1536:Mastering the Art of French Cooking
1398:
1176:. 13 September 2011. Archived from
424:Mastering the Art of French Cooking
13:
1416:
1379:
1323:
1300:-many-happy-returns.html "From, A
1251:
1107:
14:
1941:
1857:Péréfixe, Hardouin de Beaumontide
1121:
539:cabbage; carrots; leeks; turnips
1484:aux pruneaux (recette bretonne)"
1393:aux 5 viandes par Joël Robuchon"
831:
817:
581:beef; chicken or duck or turkey
475:carrots; leeks; onions; turnips
134:
106:
92:
46:
1638:
1614:
1590:
1566:
1540:
1528:
1505:
1489:
1473:
1464:
1428:
1370:
1361:
1352:
1343:
1314:
1288:
1036:
1013:
487:ham hock; beef; bacon; sausage
374:, and shin. Some recipes add a
1862:Histoire du Roy Henry le Grand
1239:
1212:
1192:
1162:
1100:Merriam-Webster.com Dictionary
1060:
1002:
393:takes a similar view. Blanc,
354:calls for six different cuts:
309:
1:
1887:. Berkeley: Ten Speed Press.
1625:/ "ePURE, Ăpicerie Botanique"
1577:"InterMarche Express â Paris"
1053:
622:Regional variations include:
472:beef; pork; chicken; sausage
215:
1807:The Oxford Companion to Food
517:beef; veal; chicken giblets
290:from the 15th century until
222:The Oxford Companion to Food
7:
1209:. Retrieved 30 January 2023
810:
790:
787:broth when water is added.
242:magazine has termed it the
55:with typical accompaniments
10:
1946:
1676:
713:
596:beef; veal; chicken; duck
18:
1720:. London: Folio Society.
1718:French Provincial Cooking
1653:Oxford English Dictionary
1269:Oxford English Dictionary
1075:Oxford English Dictionary
939:New England boiled dinner
468:Beck, Bertholle and Child
461:
458:
455:
452:
447:may be added to the pot.
269:pot-au-feu à la béarnaise
88:
80:
70:
60:
45:
25:. For the 2023 film, see
1764:. London: Hardie Grant.
1523:Bon Appetit Test Kitchen
995:
754:â grated or in a sauce.
443:â an onion studded with
431:â traditionally made of
338:, whereas a cut such as
332:but produces a mediocre
1739:365 menus, 365 recettes
1658:Oxford University Press
1295:Prager, Arthur (1981).
1274:Oxford University Press
1080:Oxford University Press
757:Sauces served with the
532:beef rib; calf's head;
1830:Larousse Gastronomique
1698:. London: Particular.
1511:Montagné, p. 904; and
718:Generally, the broth (
306:
126:
1425:Saint-Ange, pp. 81â83
1304:, Many Happy Returns"
1236:MontagnĂ©, pp. 904â905
1141:Observer Food Monthly
890:Sancochado (Peruvian)
401:include it; Bocuse,
300:
271:â resembles that for
208:) and then the meat (
1865:. Paris: E. Martin.
1742:. Paris: A. Michel.
502:beef; veal; chicken
282:was maintained as a
1734:De Pomiane, Ădouard
1688:Louisette Bertholle
1656:(Online ed.).
1272:(Online ed.).
1078:(Online ed.).
884:Cozido Ă portuguesa
415:Louisette Bertholle
342:cooks well for the
239:National Geographic
42:
1930:French beef dishes
1920:French meat dishes
1833:. London: Hamlyn.
1780:Escoffier, Auguste
1443:De Pomiane, p. 113
1320:David, pp. 138â139
1180:on 14 October 2016
1103:. Merriam-Webster.
528:Ădouard de Pomiane
395:Ădouard de Pomiane
307:
36:
1894:978-1-58008-605-9
1840:978-0-600-02352-4
1825:Montagné, Prosper
1816:978-0-19-211579-9
1771:978-1-74270-050-2
1705:978-0-241-95339-6
1664:(Subscription or
1461:Escoffier, p. 216
1280:(Subscription or
1150:on 8 October 2011
1134:"Vive La France!"
1086:(Subscription or
929:Lancashire hotpot
620:
619:
607:Madame Saint-Ange
562:Auguste Escoffier
399:Auguste Escoffier
391:Madame Saint-Ange
173:[pÉtâżofĂž]
123:
122:
1937:
1906:
1874:
1852:
1820:
1797:
1775:
1751:
1729:
1714:David, Elizabeth
1709:
1670:
1669:
1661:
1649:
1642:
1636:
1635:
1633:
1631:
1618:
1612:
1611:
1609:
1607:
1594:
1588:
1587:
1585:
1583:
1570:
1564:
1563:
1561:
1559:
1544:
1538:
1532:
1526:
1509:
1503:
1493:
1487:
1477:
1471:
1468:
1462:
1459:
1453:
1450:
1444:
1441:
1435:
1432:
1426:
1423:
1414:
1407:
1396:
1386:
1377:
1374:
1368:
1365:
1359:
1356:
1350:
1347:
1341:
1332:
1321:
1318:
1312:
1311:
1292:
1286:
1285:
1277:
1265:
1258:
1249:
1243:
1237:
1234:
1219:
1218:Péréfixe, p. 549
1216:
1210:
1196:
1190:
1189:
1187:
1185:
1166:
1160:
1159:
1157:
1155:
1149:
1138:
1130:
1119:
1116:
1105:
1104:
1091:
1083:
1071:
1064:
1047:
1040:
1034:
1017:
1011:
1006:
841:
836:
835:
827:
822:
821:
820:
801:French Indochina
450:
449:
267:â also known as
199:
196:
193:
190:
187:
183:
182:
181:
175:
170:
166:
165:
162:
161:
158:
155:
152:
149:
146:
143:
140:
131:
110:
96:
81:Main ingredients
50:
43:
41:
35:
16:French beef stew
1945:
1944:
1940:
1939:
1938:
1936:
1935:
1934:
1925:National dishes
1910:
1909:
1895:
1841:
1817:
1772:
1706:
1679:
1674:
1673:
1663:
1643:
1639:
1629:
1627:
1620:
1619:
1615:
1605:
1603:
1596:
1595:
1591:
1581:
1579:
1572:
1571:
1567:
1557:
1555:
1546:
1545:
1541:
1533:
1529:
1510:
1506:
1494:
1490:
1478:
1474:
1469:
1465:
1460:
1456:
1452:Ducasse, p. 305
1451:
1447:
1442:
1438:
1433:
1429:
1424:
1417:
1408:
1399:
1387:
1380:
1375:
1371:
1366:
1362:
1357:
1353:
1348:
1344:
1333:
1324:
1319:
1315:
1293:
1289:
1279:
1259:
1252:
1244:
1240:
1235:
1222:
1217:
1213:
1197:
1193:
1183:
1181:
1168:
1167:
1163:
1153:
1151:
1147:
1136:
1132:
1131:
1122:
1117:
1108:
1093:
1085:
1065:
1061:
1056:
1051:
1050:
1041:
1037:
1018:
1014:
1007:
1003:
998:
993:
837:
830:
823:
818:
816:
813:
793:
716:
513:Elizabeth David
427:. As well as a
409:omit it, as do
320:Elizabeth David
312:
255:dates the term
218:
197:
195:pot on the fire
194:
191:
188:
177:
176:
168:
137:
133:
119:
71:Place of origin
56:
37:
32:
17:
12:
11:
5:
1943:
1933:
1932:
1927:
1922:
1908:
1907:
1893:
1879:Saint-Ange, E.
1875:
1853:
1839:
1821:
1815:
1798:
1776:
1770:
1761:Ducasse Nature
1756:Ducasse, Alain
1752:
1730:
1710:
1704:
1678:
1675:
1672:
1671:
1637:
1613:
1589:
1565:
1539:
1527:
1504:
1488:
1472:
1463:
1454:
1445:
1436:
1427:
1415:
1397:
1378:
1369:
1360:
1351:
1342:
1322:
1313:
1308:New York Times
1287:
1250:
1238:
1220:
1211:
1191:
1161:
1120:
1106:
1058:
1057:
1055:
1052:
1049:
1048:
1035:
1012:
1000:
999:
997:
994:
992:
991:
984:
977:
972:
967:
960:
958:Perpetual stew
955:
948:
941:
936:
931:
926:
919:
912:
906:
899:
892:
887:
880:
873:
866:
859:
852:
844:
843:
842:
828:
812:
809:
792:
789:
767:Sauce gribiche
715:
712:
711:
710:
693:
675:
666:
659:languedocienne
652:
638:
618:
617:
615:
612:
609:
603:
602:
600:
597:
594:
588:
587:
585:
582:
579:
573:
572:
570:
567:
564:
558:
557:
555:
552:
549:
543:
542:
540:
537:
530:
524:
523:
521:
518:
515:
509:
508:
506:
503:
500:
494:
493:
491:
488:
485:
479:
478:
476:
473:
470:
464:
463:
460:
457:
454:
346:. For a large
311:
308:
284:perpetual stew
217:
214:
121:
120:
118:
117:
103:
89:
86:
85:
82:
78:
77:
72:
68:
67:
62:
58:
57:
51:
28:The Pot-au-Feu
15:
9:
6:
4:
3:
2:
1942:
1931:
1928:
1926:
1923:
1921:
1918:
1917:
1915:
1904:
1900:
1896:
1890:
1886:
1885:
1880:
1876:
1872:
1868:
1864:
1863:
1858:
1854:
1850:
1846:
1842:
1836:
1832:
1831:
1826:
1822:
1818:
1812:
1808:
1804:
1803:Alan Davidson
1799:
1795:
1791:
1787:
1786:
1781:
1777:
1773:
1767:
1763:
1762:
1757:
1753:
1749:
1745:
1741:
1740:
1735:
1731:
1727:
1723:
1719:
1715:
1711:
1707:
1701:
1697:
1693:
1689:
1685:
1681:
1680:
1667:
1659:
1655:
1654:
1648:
1641:
1626:
1624:
1617:
1602:
1600:
1593:
1578:
1576:
1569:
1553:
1549:
1543:
1537:
1531:
1524:
1520:
1519:
1515:
1508:
1501:
1499:
1492:
1485:
1483:
1476:
1470:David, p. 142
1467:
1458:
1449:
1440:
1434:David, p. 137
1431:
1422:
1420:
1412:
1406:
1404:
1402:
1394:
1392:
1385:
1383:
1373:
1364:
1358:David, p. 139
1355:
1346:
1339:
1337:
1331:
1329:
1327:
1317:
1309:
1305:
1303:
1299:
1291:
1283:
1275:
1271:
1270:
1264:
1257:
1255:
1247:
1242:
1233:
1231:
1229:
1227:
1225:
1215:
1208:
1204:
1202:
1195:
1179:
1175:
1171:
1165:
1146:
1142:
1135:
1129:
1127:
1125:
1118:Hyman, p. 626
1115:
1113:
1111:
1102:
1101:
1096:
1089:
1081:
1077:
1076:
1070:
1063:
1059:
1045:
1039:
1032:
1031:
1026:
1024:
1016:
1010:
1005:
1001:
990:
989:
985:
983:
982:
978:
976:
973:
971:
968:
966:
965:
961:
959:
956:
954:
953:
949:
947:
946:
942:
940:
937:
935:
934:List of stews
932:
930:
927:
925:
924:
920:
918:
917:
913:
910:
907:
905:
904:
900:
898:
897:
893:
891:
888:
886:
885:
881:
879:
878:
874:
872:
871:
867:
865:
864:
860:
858:
857:
856:Bollito misto
853:
851:
850:
846:
845:
840:
834:
829:
826:
825:France portal
815:
808:
806:
802:
798:
788:
786:
782:
778:
776:
772:
768:
764:
760:
755:
753:
749:
745:
741:
737:
733:
729:
725:
721:
708:
704:
700:
697:
694:
691:
687:
683:
679:
676:
673:
670:
667:
664:
660:
656:
653:
650:
646:
642:
639:
636:
632:
628:
625:
624:
623:
616:
613:
610:
608:
605:
604:
601:
598:
595:
593:
592:Joël Robuchon
590:
589:
586:
583:
580:
578:
575:
574:
571:
568:
565:
563:
560:
559:
556:
553:
550:
548:
547:Alain Ducasse
545:
544:
541:
538:
535:
531:
529:
526:
525:
522:
519:
516:
514:
511:
510:
507:
504:
501:
499:
496:
495:
492:
489:
486:
484:
483:Raymond Blanc
481:
480:
477:
474:
471:
469:
466:
465:
451:
448:
446:
442:
438:
434:
430:
429:bouquet garni
426:
425:
421:, authors of
420:
416:
412:
408:
407:Joël Robuchon
404:
403:Alain Ducasse
400:
396:
392:
388:
383:
381:
377:
373:
369:
365:
361:
357:
353:
349:
345:
341:
337:
336:
331:
330:
325:
321:
317:
304:
299:
295:
293:
289:
285:
281:
278:One batch of
276:
274:
270:
266:
262:
258:
254:
253:
247:
245:
244:national dish
241:
240:
235:
234:Raymond Blanc
232:
228:
224:
223:
213:
211:
207:
203:
180:
174:
164:
130:
129:
116:
115:
109:
104:
102:
101:
95:
91:
90:
87:
83:
79:
76:
73:
69:
66:
63:
59:
54:
49:
44:
40:
34:
30:
29:
24:
23:
22:Le Pot-au-feu
1883:
1861:
1829:
1806:
1784:
1760:
1738:
1717:
1695:
1684:Beck, Simone
1651:
1640:
1630:28 September
1628:. Retrieved
1622:
1616:
1606:28 September
1604:. Retrieved
1598:
1592:
1582:28 September
1580:. Retrieved
1574:
1568:
1558:13 September
1556:. Retrieved
1551:
1542:
1530:
1522:
1517:
1513:
1507:
1497:
1491:
1481:
1475:
1466:
1457:
1448:
1439:
1430:
1410:
1390:
1372:
1363:
1354:
1345:
1335:
1316:
1307:
1301:
1297:
1290:
1267:
1263:"pot-pourri"
1241:
1214:
1206:
1200:
1194:
1182:. Retrieved
1178:the original
1173:
1164:
1152:. Retrieved
1145:the original
1140:
1098:
1095:"pot-au-feu"
1073:
1069:"pot-au-feu"
1062:
1043:
1038:
1030:olla podrida
1028:
1020:
1015:
1008:
1004:
986:
979:
962:
952:Olla podrida
950:
943:
921:
914:
901:
894:
882:
875:
868:
861:
854:
847:
804:
794:
784:
780:
779:
763:tomato sauce
761:may include
758:
756:
731:
730:. The meat (
728:French bread
719:
717:
705:sausage and
695:
677:
668:
662:
661:â the basic
654:
648:
640:
626:
621:
453:Cook/writer
422:
386:
384:
347:
343:
333:
327:
322:writes that
315:
313:
302:
292:World War II
279:
277:
272:
268:
265:poule-au-pot
264:
256:
250:
248:
237:
226:
220:
219:
209:
205:
127:
124:
113:
99:
52:
38:
33:
27:
21:
1692:Julia Child
1552:MasterClass
923:Kig ha farz
911:(Steamboat)
839:Food portal
752:horseradish
707:boudin noir
498:Paul Bocuse
459:Vegetables
419:Julia Child
411:Simone Beck
376:marrow bone
352:Paul Bocuse
348:pot-au-feu,
310:Ingredients
246:of France.
112:Media:
1914:Categories
1903:1285661274
1849:1285641881
1748:9560311851
1668:required.)
1623:pot-au-feu
1599:pot-au-feu
1575:pot-au-feu
1518:pot-au-feu
1514:pot-au-feu
1500:madrilĂšne"
1498:pot-au-feu
1482:pot-au-feu
1391:pot-au-feu
1336:pot-au-feu
1302:pot-au-feu
1298:pot-au-feu
1284:required.)
1201:pot-au-feu
1090:required.)
1054:References
1044:pot-au-feu
1023:pot-pourri
988:Tafelspitz
785:pot-au-feu
781:Pot-au-feu
771:Alsacienne
746:, pickled
742:, pickled
696:pot-au-feu
688:soaked in
678:pot-au-feu
669:pot-au-feu
663:pot-au-feu
655:pot-au-feu
649:pot-au-feu
641:pot-au-feu
631:albigeoise
627:pot-au-feu
387:pot-au-feu
340:silverside
316:pot-au-feu
303:pot-au-feu
280:pot-au-feu
273:pot-au-feu
257:pot-au-feu
227:pot-au-feu
216:Background
128:Pot-au-feu
114:Pot-au-feu
100:Pot-au-feu
98:Cookbook:
53:Pot-au-feu
39:Pot-au-feu
1871:230717271
1726:809349711
1716:(2008) .
1694:(2012) .
981:Potjiekos
970:Pot roast
699:madrilĂšne
672:provençal
645:béarnaise
364:entrecĂŽte
288:Perpignan
65:Main dish
1881:(2005).
1859:(1661).
1827:(1976).
1794:53543887
1782:(1941).
1758:(2011).
1736:(1938).
1516:-367768
1413:, p. 324
1184:8 August
811:See also
791:Variants
748:samphire
744:gherkins
724:croutons
720:bouillon
690:Armagnac
682:pruneaux
577:Larousse
536:sausage
380:ox liver
329:bouillon
261:Henry IV
206:bouillon
1805:(ed.).
1677:Sources
909:Hot pot
896:Eintopf
870:Cholent
863:Cazuela
775:velouté
759:bouilli
736:mustard
732:bouilli
714:Serving
703:chorizo
534:Morteau
433:parsley
360:brisket
344:bouilli
335:bouilli
210:bouilli
200:) is a
189:
169:French:
1901:
1891:
1869:
1847:
1837:
1813:
1792:
1768:
1746:
1724:
1702:
1554:. 2024
1174:Travel
1154:31 May
1092:; and
916:Jjigae
877:Cocido
740:capers
686:prunes
635:confit
456:Meats
445:cloves
417:, and
405:, and
397:, and
368:oxtail
225:calls
202:French
105:
75:France
1662:
1647:"pho"
1534:see:
1411:et al
1409:Beck
1278:
1148:(PDF)
1137:(PDF)
1084:
996:Notes
849:Bigos
769:, an
657:Ă la
643:Ă la
551:beef
437:thyme
356:blade
301:Some
1899:OCLC
1889:ISBN
1867:OCLC
1845:OCLC
1835:ISBN
1811:ISBN
1790:OCLC
1766:ISBN
1744:OCLC
1722:OCLC
1700:ISBN
1632:2021
1608:2021
1584:2021
1560:2024
1186:2020
1156:2011
975:Stew
945:Oden
750:and
680:aux
629:Ă l'
462:Ref
439:and
324:shin
249:The
231:chef
186:lit.
61:Type
964:Pho
903:Feu
805:feu
797:pho
441:bay
372:rib
286:in
160:ÉËr
1916::
1897:.
1843:.
1788:.
1690:;
1686:;
1650:.
1550:.
1521:,
1418:^
1400:^
1381:^
1325:^
1306:.
1266:.
1253:^
1223:^
1205:,
1172:.
1139:.
1123:^
1109:^
1097:.
1072:.
807:.
765:,
738:,
435:,
413:,
389:;
370:,
366:,
362:,
358:,
294:.
275:.
184:;
167:,
151:oÊ
1905:.
1873:.
1851:.
1819:.
1796:.
1774:.
1750:.
1728:.
1708:.
1660:.
1634:.
1610:.
1586:.
1562:.
1496:"
1480:"
1389:"
1310:.
1276:.
1203:"
1199:"
1188:.
1158:.
1082:.
1033:.
1025:"
1021:"
709:.
692:.
198:'
192:'
163:/
157:f
154:Ë
148:t
145:É
142:p
139:Ë
136:/
132:(
31:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
