ingredients
Stuffing
Cooking Juice and Sauce
Dressing
directions
Separate the stomach on the wide side.
Pass one half of the stomach through the mincer (with n?10 mincer)
Keep the other half for stuffing.
In a pan, colour the pork loin pieces with butter. Set aside.
In another pan, over medium-high heat add butter, onion and garlic. Cook for 5 minutes.
Add the pork and the minced stomach. Cook for another 5 minutes. Add salt and pepper.
Out of the oven, add the pork pieces, the whelks, the potato, the Riesling, savory and the egg. Mix and set aside.
Remove the lobster meat from his thorax. Set aside
Break the thorax roughly. Set aside.
In pot, brown the thorax, onion, carrot, garlic with butter.
Add the tomato sauce and pig broth.
Put the stuffed stomach in the liquid. Cover and cook for 1 hour, at 350F (175C).
Keep warm.
Filter the cooking juice and reduce to get the sauce.
Put the lobster meet in the sauce and add butter.
Cut the yarns that are closing the stomach.
Put the entire stomach in a plate and coat with sauce.
Serve with olive oil, parsley and chives.