Izithako: Izingcezu ezi-4 zewundlu elishintshiwe elinqunu, ama-4 izaqathe, ama-200 g we-distillers, amazinyo angama-5 wegalikhi, ama-300-400 ml womhluzi wenkukhu, i-100-150 ml yePort Wine noma i-sherry, 3 tbsp. Nezinkezo zamafutha omnqumo, 2 tbsp. Spoons brandy, 1 tbsp. Isipuni sikawoyela u-ayisikhilimu, 1 i-bouquet garni, 1 h. Isipuni ufulawa, ¼ h. Nezinkezo zopelepele omusha womhlaba, 1 h. Isipuni usawoti wasolwandle.
Indlela yokupheka: Hlanza uhlanzekile futhi uthathe izingcezu. Ebhodweni esindayo, shisa ibhotela no-2 tbsp. Nezinkezo zamafutha omnqumo no-anyanisi gazi. Sula izaqathe, ukusikwa okukhulu, engeza ku-luka kanye gazinga konke. Hlanza ugarliki futhi uchoboze uhlangothi olufulethi lommese. Lapho umnsalo ucishe ulungele, engeza ugarlic epanini, hlanganisa, ufudumale kancane, engeza isixha se-garni bese ufudumeza kancane. Inyama kasawoti, upelepele futhi iphuzu elincane kusuka kuzo zonke izinhlangothi kuya kufulawa. Preheat epanini lamafutha omnqumo asele kanye nenyama yenyama emlilweni oqinile kuze kube yilapho kuqubuka igolide. Ukuthulula i-Cognac, linda imizuzwana embalwa ukuze utshwala buvele buvele buvele buvele, futhi bashintshe inyama ibe yipawu ngemifino. Faka i-Port Wine, unikeze utshwala ukuze uphume, bese uthele umhluzi - inyama kufanele imbozwe ngoketshezi. Mboza isoso ngesembozo bese upheka ngomlilo ohamba kancane isikhathi esingangehora. Faka i-overrun egeziwe futhi eyomile, usawoti, yixube ngomlilo imizuzu engama-30-50, kuze kube yilapho inyama ne-melock kuzobe isilungile.
Ithiphu: Emazweni amaningi aseYurophu, amakhambi noma izinongo ezinamakha ngaphambi kokungezelela esitsheni zibopha ugongolo, okuthiwa izingcingo ze-French Culinary zibizwa nge-bouquet Garni. Nawe ungahlanganisa iBouquet Garni yakho: Songa ukhula olomile emaqabungeni akwaLaurel bese ubopha intambo ye-Culinary noma beka isikhwama sendwangu yekotoni.