Marmite Viennoise (Viennese Beef and Pulse Marmite)

Ingredients

• 350 grammes slices of beef
• 250 grammes smoked beef
• 125 grammes smoked bacon
• 2 1/4 litres water
• 20 grammes salt
• 1 small carrot
• 1/2 onion
• 2 1/2 décilitres fresh or cooked beans
• 1 1/2 décilitres split peas
• 2 spoonfuls rice
• 2 spoonfuls large pearl barley

Instructions

1. Cut the beef, smoked beef and smoked bacon into square pieces of about 75 grammes and put them into a huguenote marmite.
2. Moisten with the water, season with the salt, set it going and skim.
3. Hold at a gentle, regulated boil.
4. After an hour of cooking, add the carrot and half-onion in large dice, the beans, the soaked split peas, the rice and the pearl barley.
5. Cook 4 to 4 1/2 hours in all.
6. Send the marmite to table just as it is, set on a folded napkin on a round dish.