Bougras: Bougras is a vegetable soup from Périgord, prepared with the cooking water from the blood sausage, traditional at the time of carnival.
It includes blanched kale, water from poached sausages, carrots, turnips, onions, leeks, celery, tied in boots, bouquet garni, and potatoes in thick slices.
15 minutes before the end of cooking, a good ladle of vegetables is taken, drained and browned in goose fat or sai ...
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