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Pot-au-feu

A traditional French dish. A mixture of meat or poultry and vegetables, often separated into two dishes, the broth being served as a soup and the meat and vegetables as the main course. For a recipe see our Recipe Section. A traditional French dish. A mixture of meat or poultry and vegetables, often separated into two dishes, the broth being served as a soup and the meat and vegetables as the main course. For a recipe see our Recipe Section.

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