Name: Petite Marmite
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kilogram meat for making soups (gravy-beef) (blanched); 1 kilogram chicken; 3.5 liter boiling bouillon; 200 grams leek; 200 grams carrots; 150 grams celery; 200 grams Savoy cabbage; 100 grams turnips; spices; soaked marrowbones; chopped greens

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Petite Marmite — Formulation & Method | CuliNect