A is a savoury dish cooked in an earthenware pot. are found all around France, but among the best-known is the , a speciality of Lorraine, in north-eastern France. Its main ingredient is pork or ham, slowly cooked in water with haricot beans and seasonal vegetables. The cooking liquid may be served as a soup, followed by the meat and vegetables as the main course.
Description , like other one-pot stews, are familiar throughout France and in many other countries. In France they may have alternative names such as and .Maubourguet, p. 850 The differs from many well-known one-pot stews in using pork or ham rather than beef as its main meat.David, pp. 162–163 It is among the best-known such French dishes.
Salted pork () is widely available in France but some recipes for potée Lorraine use ham hock () instead.Husson, pp. 168–169 The meat is thoroughly desalted before being slowly simmered in water in an oven with haricot or other white beans together with vegetables. Anne Willan comments that the dish "has the particular charm of using almost all the available garden vegetables".Willan, p. 252 Various recipes call for a permutation of: broad beans, cabbage, carrots, celery, green beans, leeks, mange-tout, onions, peas, potatoes and turnips.Curnonsky, p. 414; David, pp. 162–163; Floyd, p. 203; Husson, pp. 168–169; Maubourguet, p. 850; Pomiane, p. 204; Willan, p. 252 A large sausage (or several small sausages) is usually added towards the end of cooking.
In many cases the broth from the cooking pot is served as a soup before the meat and vegetables are eaten as the main course.David, pp. 162–163; Floyd, p. 230; Pomiane, p. 204; Willan, p. 252 The stew is usually served with hot Dijon mustard; cold leftovers may be served with vinaigrette.
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