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Marmite, Petite

The petite marmite, or small stock, is of the same nature as the CROUTE-AU-POT, and is prepared in exactly the same way, being cooked in an earthenware stewpan, and strained into a smaller one. After this is done, add the shredded vegetable with some pieces of beef, wings, or other parts of fowl from the larger dish. Bring the smaller dish to table with a serviette pinned round it, or it may be divided into as many small marmites as there are guests, each of which can be boiled for a few minutes, and then served.