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Poach
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Beef
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Saveur (4)
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10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
12/15/2005
Boiled Beef Dinner
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Issue #79
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
02/15/2007
Vitello Tonnato
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Issue #6