Preparation
Soak the meat thoroughly in cold water.
Cook it in a large pot of cold water.
Add the ingredients for the broth, salt, and simmer for a good 2 hours.
Remove the meat and let it cool.
The next day, debone the meat and cut it into small pieces.
Skim the fat from the broth.
Sauté the meat in a little oil, add the sliced onions, garlic, sage, raisins, and the flour that has been browned separately.
Deglaze with 2 liters of very hot broth and 3 dl of white wine.
Add salt, pepper, and saffron.
Let simmer gently for 2 hours.
Tips !
- It is usually served as a spooned starter dish during the Bénichon meal in the Singine district.
For 6 to 8 people
Preparation : 60 min
Cooking : 120 min
Ingredients and products
- The heart, head, tongue, and half the liver of the sheep
- 1 onion with cloves
- 1 bouquet garni
- 1 celery stalk
- 2 turnips
- 2 carrots
- 2 onions
- 2 cloves of garlic, minced
- 100 g raisins
- 3 dl white wine
- 1 cup of flour
- 1 sage leaf
- Saffron
- Salt and pepper
