La Potee Auvergnate(Prodigy)

* Exported from MasterCook *

LA POTEE AUVERGNATE (PRODIGY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Garlic sausages
6 oz Bacon, in one piece
2 md Onions -- thinly sliced
24 Garlic cloves -- peeled
1 Calf's foot, split (opt.)
1 lb Pork stew meat
1/2 c Dry great northern beans
5 c Low-sodium chicken broth
-ÿÿWater
1 sm Sprig rosemary
1 Sprig thyme
4 Bay leaves
Pepper -- to taste
2 md Potatoes
1 t Salt -- or as desired
12 oz Smoked pork chops
1 sm Head green cabbage
- cut into strips

PRICK THE SAUSAGES, then place in a 2-quart heavy pot
with bacon and onions. Place over medium heat on top
of the stove and cook 10 minutes. Remove the sausages,
and set them aside. Pour off excess fat. Return the
pot to the stove, add garlic, calf's foot and pork
stew meat, cover and cook another 10 minutes. Add
beans and enough broth to barely cover. Add rosemary,
thyme, bay leaves and pepper. Cover, bring to a boil
and place the pot in the oven. Turn oven to 350F and
cook for 1 hour. Check from time to time and add water
if the beans dry out. Meanwhile, cut the sausages into
1-inch pieces and quarter the potatoes. When the beans
are soft, add salt, smoked pork, sausages, cabbage and
potatoes. Replace the cover and replace the pot in the
oven for another 35 minutes. When it's time to put
dinner on the table, fish the bay leaves out of the
pot and serve the potee in the dish in which you
cooked it.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK



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