Soupe à l'Albigeoise (Albi-Style Meat and Bean Potée)

Ingredients

• shin of beef
• round of veal
• a slice and a knuckle-end of raw ham
• dry sausage
• confit d'oie
• cold water
• carrot
• a few lettuce leaves
• féverolles (small broad beans)
• household bread

Instructions

1. Set a stockpot with shin of beef, round of veal, a slice and a knuckle-end of raw ham, dry sausage, and confit d'oie.
2. Moisten with cold water, season in proportion to the saltiness of the ham, and bring to the boil.
3. Add a small garnish of carrot, turnip, leek and cabbage sliced in paysanne, a few shredded lettuce leaves, and féverolles in a quantity a little greater than that of each of the other vegetables, these being the dominant element of the garnish.
4. Let it cook very gently, as for any Potée.
5. Serve with thin aiguillettes of confit d'oie and slices of household bread.