Pot-au-feu
| Pot-au-feu | |
|---|---|
 Pot-au-feu dengan pendamping yang umum | |
| Jenis | Hidangan utama |
| Tempat asal | Prancis |
| Bahan utama | Daging dan sayuran (umumnya, wortel, seledri, daun bawang, bawang dan lobak) |
  | |
Pot-au-feu (/ˌpɒtoʊˈfɜːr/,[1] Prancis: [pɔt‿o fø] ⓘ; terj. har. 'panci diatas api') adalah hidangan Prancis berupa daging dan sayuran yang direbus perlahan, biasanya disajikan dalam dua hidangan: pertama kaldu (bouillon) lalu daging (bouilli) dan sayuran. Hidangan ini dikenal di seluruh Prancis dan memiliki banyak variasi regional. Hidangan yang paling terkenal menggunakan daging sapi sebagai daging utama, tetapi daging babi, ayam, dan sosis juga digunakan.
Referensi
- ^ "pot-au-feu". Oxford English Dictionary (Edisi Online). Oxford University Press. (Subscription or participating institution membership required.); and "Pot-au-feu". Merriam-Webster Dictionary. Diakses tanggal 5 July 2019.
Sumber
- Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
- David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- De Pomiane, Édouard (1938). 365 menus, 365 recettes. Paris: A. Michel. OCLC 9560311851.
- Ducasse, Alain (2011). Ducasse Nature. London: Hardie Grant. ISBN 978-1-74270-050-2.
- Escoffier, Auguste (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. OCLC 53543887.
- Hyman, Philip; Mary Hyman (1999). "Pot-au-feu". Dalam Alan Davidson (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 978-0-19-211579-9.
- Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. ISBN 978-0-600-02352-4. OCLC 1285641881.
- Péréfixe, Hardouin de Beaumontide (1661). Histoire du Roy Henry le Grand. Paris: E. Martin. OCLC 230717271.
- Saint-Ange, E. (2005). La bonne cuisine de Madame E. Saint-Ange. Berkeley: Ten Speed Press. ISBN 978-1-58008-605-9. OCLC 1285661274.
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