Escudella, Occitanie region

Name: Escudella, Occitanie region
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: Entrée
Ingredients: 1 hens of about 1.8 kg; 1 beef shanks; 2 fresh pork hams; 3 pig feet + 2 pig tails; 6 dry black boudins; 6 dry white boudins or a piece of "dios" (large white boudin); 5 bone marrow; 1 dry ham (talon); 3 onions; 6 carrots; 3 turnips; 1/2 green cabbage; 1 kg potato; 400 g of dry white beans; 400 g of chickpeas; 400 g of flat beans; 300 g sausage flesh; 300 g of beef; 300 g ground veal; 1 glasses of milk; 3 slices of bread; 2 eggs; 3 cloves of garlic; salt and pepper

Total time: 3 h 30
servings: 12 servings
Dish type: Starter

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Contains glutenContains milkContains eggsAlcohol-free

Prep

1 h

Cook

2 h 30

Total time

3 h 30

Ingredients

servings

1 1 hens of about 1.8 kg
1 1 beef shanks
2 2 fresh pork hams
3 3 pig feet + 2 pig tails
6 6 dry black boudins
6 6 dry white boudins or a piece of "dios" (large white boudin)
5 5 bone marrow
1 1 dry ham (talon)
3 3 onions
6 6 carrots
3 3 turnips
1 1/2 green cabbage
1 kg 1 kg potato
400 g 400 g of dry white beans
400 g 400 g of chickpeas
400 g 400 g of flat beans
300 g 300 g sausage flesh
300 g 300 g of beef
300 g 300 g ground veal
1 verre 1 glasses of milk
3 tranche 3 slices of bread
2 2 eggs
3 gousse 3 cloves of garlic
salt and pepper

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Method

1
The day before, soak dry white beans and chickpeas separately in cold water.
2
In a big pot, put the meats, bones and chicken.
3
Cover well with water and cook for about 1 hour. Meanwhile, peel potatoes, onions, carrots and turnips.
4
Cut it out coarsely. Put the green cabbage on and book.
5
Prepare the pelota: In a large salad bowl, mix the chopped meat with the crushed garlic pods, the soft bread in the milk and the eggs.
6
Season with salt, pepper and form a ball that you lock and seal in a towel.
7
After an hour of cooking meat, add vegetables, pelota, and drained vegetables (chicken peas and white beans) into the cauldron.
8
Cook 30 to 40 minutes and then check the meat for cooking, and remove the chicken you put aside.
9
Then add the boudins and the flat beans, cook 30 more minutes before putting the chicken back on.
10
Serve like a pottery. You can cook some vermicelles apart.

Source : marmiton

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