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Receipt
:
The pot with fire of Provence.
For
6 people
- 800 G of dish of coast
- 800 G of ox bulge
- 400 G of shoulder of sheep
- 100 G of small salted
- 1 large bone with marrow
- carrot 500g
- 2 to 3 tomatos
- 2 to 3 turnips
- 2 to 3 leeks
- 2 cloves of garlic
- 1 onion
- Celery, bay-tree, chervil, thyme
- 2 cloves
- 1 white wine glass
- 6 small toast slices of bread
Salt, pepper
To lay out the meat, the bone and the small
one salted in a large pot, to largely cover water.
To carry to boiling while foaming regularly.
To cut wholesale turnips and tomatos dice,
carrots and leeks out of discs.
To pour the white wine and to add crushed garlic,
onion piqué of cloves, tomatos, turnips,
carrots leeks and bouquet furnished to season.
To pour the white wine and to add crushed garlic,
onion piqué of cloves, tomatos, turnips,
carrots leeks and bouquet furnished to season.
To serve the bubble and the toast, then meat and its vegetables.
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