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Ingredients

• 1½ pounds meaty salt pork
• 2 pounds meaty spareribs
• 1 small veal knuckle
• 1 onion, halved, 1 half stuck with a clove
• Herb bouquet: 6 sprigs parsley, 2 sprigs fresh thyme, and 1 small imported bay leaf, tied together with string
• The Mique (at right)
• 1 pound savoy or green cabbage, halved and cored
• 5 carrots, trimmed, peeled, and left whole
• 4 medium turnips, peeled and left whole
• 3 leeks (whites and pale green parts), rinsed well and tied in a bundle
• 1 garlic clove, halved
• 1 tablespoon rendered goose or duck fat
• Grainy mustard and cornichons
• ½ cup soup liquid (from Step 2 at left)
• 4 eggs
• Coarse kosher salt
• 4 strips of bacon, chopped
• 3 tablespoons milk
• 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley and chives
• ¼ teaspoon minced fresh garlic
• Freshly ground pepper
• ½ pound stale French, Italian, or country-style bread, torn into small pieces by hand or cut into small cubes (crusts are included) to make 3 loosely packed cups
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• Vegetable oil

Description

Chow