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Ingredients

• 1¼ to 1½ pounds veal knuckle
• 1 beef shin (1¾ pounds) with marrow “soup bone”
• 1¾ to 2 pounds thick-cut, lean beef brisket, trimmed of excess fat
• 1 tomato, halved
• 2 medium onions, halved, plus 1 onion stuck with 2 cloves
• 1 small head of garlic plus 2 garlic cloves, finely chopped
• Coarse kosher salt
• Herb bouquet: 4 sprigs parsley, 1 imported bay leaf, 2 sprigs thyme, 2 to 3 celery leaves, and 4 leek greens tied together in cheesecloth
• 8 ounces pork sausage meat
• 2 slices of country-style bread, crumbled, soaked in milk, and squeezed dry
• 1½ ounces jambon de Bayonne, Serrano ham, or prosciutto, chopped
• 2 shallots, finely chopped
• 1 egg
• 1 tablespoon chopped fresh flat-leaf parsley
• ¼ teaspoon quatre épices
• Freshly ground pepper to taste
• ½ veal breast (1¾ to 2 pounds), with pocket for stuffing
• 4 large carrots, peeled
• 2 turnips, peeled, and halved if large
• 2 large leeks, well washed, trimmed, and tied in a bundle
• Grainy mustard, cornichons, and fleur de sel, as accompaniments
• Fresh Tomato and Caper Sauce (at right)

Description

This Is A Delicious Family Pot-au-feu From The Languedoc. It Is A Little Different From Most In That A Small Stuffed Breast Of Veal (faouda) Is Cooked In A Rich Broth Along With The Various Soup Meats And Vegetables. To Make The Dish Even More Substantial

Chow