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Pot-Au-Feu Boiled Dinner

Nutrition per serving    (USDA % daily values)
CAL
2174
FAT
262%
CHOL
306%
SOD
88%

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Ingredients for 8 servings

7 quarts veal stock

1 3/4 pound chicken, trussed

3 to 4 pounds beef short ribs, cut into 5 1/2-by-3-inch pieces and tied

1 5- or 6-pound brisket

Bouquet garni (4 bay leaves, 12 parsley stems, 1 bunch thyme, and 12 peppercorns)

10 marrow bones, 1 inch thick

10 large leeks

2 celery hearts, quartered

16 baby carrots, peeled and stem trimmed to 1/2 inch

16 small red potatoes, (about 2 pounds)

8 baby turnips, peeled

1 savoy cabbage, cut into eighths

1 pound haricots verts, trimmed

Salt and freshly ground pepper

1 baguette, cut into 1/2-inch slices, toasted

dijon mustard

1 cup kalamata olives

1 cup cornichons

1/2 prepared horseradish

coarse salt

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