Pot-au-Feu Fermiere
- 1 cup cabbage, inch julienne
- 1 cup carrots, sliced
- 1 cup onion rings
- 1 cup celery inch-juilienne
- 1 cup potato balls
- 4 quarts beef bouillon
- 1/4 inch squares cooked beef
Cook vegetables in boiling salted water until tender. Drain. Add to the boiling beef bouillon, season well with salt and white pepper. When ready to serve, pour into flat soup plates, add a square of hot beef to each; also add 1 toasted cheese crust a piece and sprinkle top of each with minced parsley.
Toasted Cheese Crust:
Cut hard rolls into 1/4-inch crosswise slices, toast and butter while hot; cover each with Parmesan Cheese, brown in quick oven.
Toasted Cheese Crust:
Cut hard rolls into 1/4-inch crosswise slices, toast and butter while hot; cover each with Parmesan Cheese, brown in quick oven.
Submitted by May 24, 2009
15 min
30 min
45 min