Talk:Pot-au-feu

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Pottage link in 'see also'

I suggest adding the above link, as pottage was traditionally a continuous stew as well. 5.81.157.178 (talk) 13:19, 21 October 2013 (UTC)

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Less boring lead

Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar.

For my money, I would add that colourful passage to the lead.

According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."

Nice, but still puff. Yawn. — MaxEnt

Bone of contention

Hi, in what way is marrowbone "cartilaginous meat" ...? T 46.212.185.190 (talk) 06:05, 4 April 2022 (UTC)