petite marmite
[ peh-TEET mahr-MEET ]
A type of
POT-AU-FEU served in its own cooking vessel. Petite marmite is usually made from beef, chicken,
MARROW bones and various vegetables including cabbage. This mélange is slowly cooked in water, producing a rich broth that's served with grated cheese as the first course accompanied by the bone
MARROW, which is spread on toast. The meat and vegetables are then served as the main course.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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