Coûte au pot

A traditional French dish based around cold pot au feu. Fat is removed from the cold dish; slices of toast are placed on the bottom of a casserole, and the pot au feu poured over and reheated. See 'Pot au feu'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.