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.
THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE
The Wholesome Charm of Low-Carb Biscuits in a Muffin Tin
Greek Chicken Meat Loaf
Broom, put a plastic bag in it: house as clean and shiny as in the hotel
Turkey Club Skewer Lunchbox Idea
Neighbors Judge Pregnant 50-Year-Old behind Her Back until They Learn Name of Baby’s Father — Story of the Day
FRIED CABBAGE WITH BACON ONION AND GARLIC
PAN SEARED FISH FILETS
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
