Voräss de mouton | Terroir Fribourg
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
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Slotted spoon
- Measuring cup
- Stove
- Plate
Ingredients
- 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
- pepper
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