Potofe Breton
Ingredients
Features
Description
Mix egg, flour and milk, knead the batter, pepper, salt, put in a cloth bag.
In a large pot or saucepan place the marrow bone, all the meat (except sausage), a bunch of herbs, onion stuffed with cloves, and four peppercorns. Pour cold water on the three-quarters, bring to a boil and cook for one hour over low heat. As necessary, remove the foam.
Cut the cabbage and celery into 4 equal parts. All vegetables are lower in the pan, add the sausages and tightly tied with twine bag test. Again bring to a boil, reduce the heat and leave to languish for another 45 minutes
Serve cooked, remove the dough from the bag, crumble or cut them into slices and serve with meat and vegetables. Pour broth into a bowl, adding the marrow. Do not forget the sea salt, mustard and pickled gherkins.
Translated by site: wday.ru
