''L'oille'' is a French ''

potée A ''potée'' is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ''chou ...

'' or

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

believed to be the forerunner of

pot-au-feu (; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... ...

composed of various meats and vegetables.''

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'' (1961), Crown Publishers
(''Translated from the French, Librairie Larousse, Paris (1938)'') It has been suggested by some authorities that the derivation of the word ''oille'' is from the Spanish ''

olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, and assorted meats like por ...

'' but it seems more likely that it is derived from ''oule'', which is used in south-west France to describe an earthenware pot in which the dish is prepared. There are many examples of pot-à-oille (tureens) on display in museums, some of them very ornate indicating that this dish was enjoyed by people from all social classes, ingredients varying greatly.Association l'eau à la bouche
/ref> There are three kinds of ''oilles'': * A soup dating from the time of

Louis XIII Louis XIII (; sometimes called the Just; 27 September 1601 – 14 May 1643) was King of France from 1610 until his death in 1643 and King of Navarre (as Louis II) from 1610 to 1620, when the crown of Navarre was merged with the French crown ...

called ''Grand-oille'' and this is the ''Ouille-en-pot'' referred to in the correspondence of

Madame de Maintenon Madame may refer to: * Madam, civility title or form of address for women, derived from the French * Madam (prostitution), a term for a woman who is engaged in the business of procuring prostitutes, usually the manager of a brothel * ''Madame'' ...

. * ''

Olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, and assorted meats like por ...

'', a Spanish dish, which, at one time in France, protocol decreed be served to Spanish dignitaries. * ''Oille-moderne à la française'' An old recipe for this dish contains chicken and pigeons, all stuffed and trussed, beef, veal, onion, parsnips, carrots, turnips, leeks, purslane, orach and chard. All are simmered for five hours. At the end of this time, slices of lightly toasted bread are placed in the bottom of a tureen and this is heated until the bread starts to stick to the bottom. The birds are removed from the soup and placed on the bread and the rest is strained over them. The remaining meat and vegetables are discarded.

References

{{reflist French soups

See also

References