(Doses for 4 people)
veal carns (hock, breast, tongue, veal head, sausages), chicken
onion, tomato sauce, chervil, celery, carrots, salt
The doses are abundant, because the boiled comes well when it is abundant
Boil water in a large pot
When boiling introduce a piece of hock, one of chest, one of tongue and calf's head
Add chicken and sausages previously boiled separately
Then a baked onion, a ladle of tomato sauce and chervil
Finally celery, carrots, salt and let it boil for several hours
Serve hot, accompanied by bagnet vert (sauce of parsley, garlic, and salted anchovies)
As an alternative the finely chopped horseradish root with salt, oil and vinegar
Another variant with a "tomato sauce"
It is made with an onion browned in oil, peeled tomatoes, pepper, anchovy, all past
The dish is ready, enjoy your meal!