Potage Garbure à la Béarnaise (Béarn Potée with Salt Pork and Goose Confit)

Ingredients

• belly bacon
• goose confit
• turnips
• potatoes
• 1 small quarter of a heart of white cabbage
• fresh white beans in season
• a few green beans
• water
• salt
• rounds of flûte
• grated cheese
• slightly fatty bouillon

Instructions

1. Set up a potée with the belly bacon, goose confit, turnips, potatoes, the quarter of cabbage heart, the white beans, and a few green beans when possible.
2. Moisten with water, salt very little, and cook very gently for 3 hours.
3. Arrange the vegetables in an earthenware cocotte, alternating them with small pieces of bacon and of confit.
4. Cover with rounds of flûte dusted with grated cheese and gratinated.
5. Moisten with a few spoonfuls of slightly fatty bouillon and let simmer gently for a quarter of an hour.
6. Pour the bouillon of the potée into the soup tureen and send the cocotte of vegetables at the same time.