Pot-au-Feu

Place the beef and the beef bones in a 10-quart stockpot, add water to cover and bring slowly to a boil over medium-high heat. Boil for 5 minutes, skimming off any scum from the surface. Reduce the heat to medium-low, add the onion and simmer, uncovered, for 3 hours.

Add the chicken to the pot. Add water if needed to cover the chicken, return the liquid to a boil, boil for 5 minutes and skim off any scum from the surface. Reduce the heat to low, add the celery, leeks, carrots, parsnips, turnip, salt, thyme, bay leaves, parsley and peppercorns. Simmer, uncovered, until the chicken juices run clear when it is pierced with a knife and a knife blade can be inserted into the beef without resistance, about 1 1/2 hours.

About 20 minutes before the meats are ready, preheat an oven to 300 degrees. Place the bread slices on a baking sheet and place in the oven until crisped, about 10 minutes. Remove from the oven and set aside. Reduce the oven temperature to 175 degrees.

Using tongs, transfer the chicken and the beef to a large ovenproof platter. Using a slotted spoon, transfer the vegetables to the same platter. Cover and place in the oven. Line a large sieve with cheesecloth (muslin) and strain the broth through it into a bowl. Discard the beef bones or reserve for another use. Wipe out the stockpot and add the strained broth to it. Bring just to a boil and remove from the heat.

TO SERVE: Place the crisped bread slices in shallow soup bowls, ladle hot broth over the top and serve as a first course. For the second course, carve the beef thinly, and cut the chicken into small pieces. Serve with the vegetables, spooning a small amount of the broth over each portion. Accompany with cornichons, mustard and salt on the side.