"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.
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.