French for "pot on fire," pot-au-feu is made by simmering an assortment of meats in water or broth. We have chosen to cook in our White Veal Stock, but you can use commercial low-sodium beef broth, if you prefer. Because the dish simmers uncovered the entire time, the stock reduces, concentrating the flavors. We recommend tying the leek halves with twine so they don't fall apart. Dijon mustard rounds out the flavors of the finished dish, and the cornichons (small pickles) are a traditional accompaniment.