Escudella, Occitanie region

Ingredients

For 12 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

Method

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