Potée Bourguignonne from The Robert Carrier Cookbook by Robert Carrier
Desalt meat by soaking for 24 hours. Put the salt pork, sausages and bacon in a heatproof casserole with cold water. Bring gently to a boil. Prepare cabbage, turnips, carrots and Spanish onion. Add...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 small cabbage
- ½ pound carrots
- ½ pound turnips
- 6 sausages
- ¾ pound bacon
- 1 Spanish onion
- peppercorns
- 1 pound small potatoes, peeled
- 1½ pounds pickled or salted pork
- bouquet garni
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