Incorporate 2 tablespoons of vinegar, 4 tablespoons of vergeoise and the bouquet garni into the mixture. Let simmer for 15 minutes.
The mustard should be spread evenly over 4 or 5 slices of gingerbread, then these can be added to the mixture.
Let the mixture simmer for about 30 minutes, stirring gently occasionally. Once ready, serve and enjoy.
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