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

Epicurean Cooking Terms
GG Archives

Support This Site - The Future of Our Past

Definitions, Usage, Recipes, Etc.

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives