A ''potée'' is a French culinary term which, in general, refers to any preparation cooked in an

earthenware Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids ...

pot. More specifically, it refers to a

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

made of pork and vegetables, most frequently, cabbage and potatoes of which '' choucroute'' is the most characteristic.'' Larousse Gastronomique'' (1961), Crown Publishers
(''Translated from the French, Librairie Larousse, Paris (1938)'') A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ''hochepot''). It is similar to ''

garbure ''Garbure'' (; ) is a thick French stew traditionally based on cabbage and Confit#Meat confit, confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ha ...

'' and ''

pot-au-feu (, ; ) is a French cuisine, French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (''bouillon'') and then the meat (''bouilli'') and vegetables. The dish is familiar throughout France and has many r ...

''. w:fr:Potée The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations.List of regional potée styles (in French)
/ref> ''Potée Lorraine'' is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment.

References

{{DEFAULTSORT:Potee French soups Ancient dishes Culinary terminology

See also

References