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CROUTE-AU-POT - Defined

CROUTE-AU-POT—Is literally crust in pot or soup. It is a broth containing slices of carrot turnip, cabbage, and pieces of toast, the broth is generally made from roast meat bones with a piece of bacon or ham knuckle thrown in.

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Culinary Handbook - "C"

Recipes, Dishes, Definitions and More