Barboton: A specialty from Lyon and Saint-Etienne, the barboton is a winter preparation of coarsely cut potatoes, cooked in a casserole dish with onion. The whole is sweated then wet to height with veal or poultry stock, peeled tomato and carrots, seasoning, thyme and bay leaf and cooked slowly on the fire or in the oven.
The barboton accompanies Montbéliard sausage or bacon or even pan-fried sweetbreads.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.