Ingredients:
- 500 g Scoter - 1 leek
- 500 g flat side - 2 cloves
- 500 g chuck - 1 bouquet garni
- 20 g coarse salt - pepper
- 600 g of bone marrow
- 600 g of potatoes
- 600 g of carrots and carrot
- 400 g zucchini
- Fleur de sel
- Mustard
- 1 large onion


8 people
Preparation time: 35 minutes
Cooking time: 2:30

Prepare the aromatic base. Peel and wash onion and carrot.
Wash the leek green. Cut them in half and stud big onion cloves heel.

Blanch the meat cold start.
Put the meat in a pot and pour clean Neoflam cold water level.
Add the aromatic garnish with salt and coarse salt.
Cook on low heat for 2:30. Add the bone marrow during the last half hour.
Remove the base aromatic and adjust the seasoning.

Wash, peel and wash the potatoes and carrots.
Wash the courgettes.
Cut vegetables regularly.
Dilute 1 liter of broth and cook the vegetables separately according to their respective cooking time.

Serve with vegetable broth.
Put sea salt and mustard in small cups.