Petite Marmite a French soup of lean meat or oxtail in a hearty consommé with carrot, leek, turnip, onion and cabbage rolled into tight balls. It is often garnished with small baguette rounds topped with grated cheese that are browned in the oven. The dish is named after the small earthenware bowl in which it is served.
A Petite Marmite Henry IV is a petite marmite to which chicken has been added, or in which the vegetables have been julienned finely.