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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. veal bones
- 4 lb. beef short ribs (3 to, trimmed of fat and cut into 5 1/2-by-3-inch pieces)
- 6 lb. brisket (5 to, beef)
- 10 leeks (large)
- 2 yellow onions (large, peeled and halved)
- 2 carrots (medium, scrubbed)
- salt
- 1 bunch fresh thyme
- 3 cloves garlic (peeled)
- 1 tsp. white peppercorns
- 1 tsp. black peppercorns
- 4 whole cloves
- 20 parsley (fresh flat-leaf stems)
- 2 bay leaves
- 4 lb. chicken (3 to)
- 3/4 tsp. freshly ground black pepper
- 10 marrow bones (beef-, each 1-inch thick)
- 2 celery hearts (quartered)
- 16 baby carrots (peeled and stems, if attached trimmed to 1/2-inch)
- 16 small red potatoes (about 2 pounds)
- 1 lb. haricots verts (string beans can be substituted, stem ends trimmed)
- 1 savoy cabbage (about 2 pounds, quartered)
- 8 turnips (baby, peeled, or 1 large purple-top turnip, peeled and cut into eighths)
- 1 baguette
- 1/4 cup Dijon mustard
- 1 cup Kalamata olives
- 1 cup cornichons (French gerkins)
- 4 oz. horseradish (1 jar prepared white)
- 2 tsp. salt
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