The sauce is a tarragon tomato and mushroom reduction from cooking the shank. It is known as a chasseur sauce. The vegetables are the stuffed ' legumes farcies ' from Nice France. They are stuffed with a mix of pork, rice and breadcrumb and then baked with wine, olive oil, salt and pepper and bay leaf. A scrumpious meal.
Thomas Annan, Glasgow, 1868.
55 minutes ago