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Ingredients : 400 gr Label Rouge and IGP Tarbais
Dried Haricots, 8 calf-foot halves, court bouillon made with
400 gr carrots, 4 onions (1 studded with 3 cloves), 400 gr leeks,
1 head of garlic, 1 bouquet garni including a stick of celery,
a “blanc” (flour mixed to paste with cold water and lemon juice).
Dressing : vinaigrette made with olive oil and seasoned with
gherkins, onions, parsley and 2 boiled eggs (all chopped), capers,
salt and pepper.
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Preparation :
Blanch
the calf-feet, refresh with cold water, then boil in the court
bouillon for a good 2 hours. When cooked, remove the bones and
allow to cool a little, then dice the meat. Prepare the Tarbais
Haricots according to the basic recipe : do not allow them to
get too soft.
Presentation : Arrange the haricots on a large plate or salad
dish. Top with the warm, diced meat and pour the vinaigrette
on top.
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RECIPES :
