Pronunciation: [peh-TEET mahr-MEET]
A type of pot-au-feu served in its own cooking vessel. Petite marmite is usually made from beef, chicken, marrow bones and various vegetables including cabbage. This mélange is slowly cooked in water, producing a rich broth that's served with grated cheese as the first course accompanied by the bone marrow, which is spread on toast. The meat and vegetables are then served as the main course.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.