Browse The Gjenvick-Gjønvik Archives Home Page

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.

Return to Top of Page

Family Recpies from the Archives

Search The Archives

Google Custom Search

Recipes, Dishes, Definitions and More