Victor Sack > wrote:

>Steve Pope > wrote:

>> That's interesting. I do not know from pot au feu, but one
>> of my guests last night, who is knowledgeable about French
>> cooking, told me that by adding lamb sausage to the Beef Barolo
>> I was heading in the direction of a pot au feu.

>To me, that does not make very much sense in the context. Beef Barolo,
>in case you mean "brasato (di manzo) al barolo", is a kind of pot roast
>braised in red wine. Pot-au-feu is a mixture of various meats (of which
>no sausage of any kind is typical) and vegetables boiled or simmered in
>water, stock or broth. A mixture of meats, again boiled or simmered, of
>which a certain kind of sausage *is* typical, would be bollito misto,
>but the sausage in question would be cotechino, though using other
>sausages is not unheard of.

Perhaps the reason my colleague suggested this analogy is that
one of the "tweaks" I made to the beef Barolo recipe was to
use 2 ounces of wine instead of the 12 ounces called for in
the recipe. (This is because one of the group desires no tasteable
alcohol in their food.)

My colleague's statement was that sausage, including lamb, might appear
in a pot au feu. This is at odds with your statement. Me, I have
no opinion.

Steve