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	pot-au-feu pot pie; potpie pot roast pot stickers pot-au-feu Provençal, à la Puerto Rican cherry Quark Definition: [poh-toh-FEUH] "Pot on fire" is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course, followed by an entrée of the meat and vegetables. Any combination of meat and vegetables can be used and the mix varies according to the region. If the meat has marrow-filled bones, the marrow can be served on toast as another course preceding the entrée. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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