Pot-au-feu
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It means "a pot on fire" in French. It is a French home-cooked dish that uses a pot. It is made by simmering chunks of beef belly or shank with carrots, onions, celery, leeks, etc. with bouquet garni (a bunch of aromatic herbs) in plenty of water for a long time and seasoning with salt and pepper. The meat and vegetables are cut into appropriate pieces and served with mustard and the broth as soup. → Related topics Soup Source : Heibonsha Encyclopedia About MyPedia Information |
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フランス語で〈火にかけた鍋〉の意。鍋を用いたフランスの家庭料理。牛肉のバラ肉やすね肉の塊と，ニンジン，タマネギ，セロリ，ポロネギなどをブーケガルニ（香草の束）とともにたっぷりの水で長時間煮込み，塩，コショウで調味したもの。肉や野菜は適当に切ってマスタードなどを添え，煮汁はスープとして供する。 →関連項目スープ 出典 株式会社平凡社百科事典マイペディアについて 情報 |
>>: Vaudeville - French for "vaudeville"
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