Name: Estomac A Comeau
Cuisine: North American
Ingredients: 1 big pork stomach; 100 g pork loin (1 inch-thick); 100 g minced pork; 10 cooked whelks; 1 medium onion (thinly sliced); 1 carrot, cut in small dice (⅕ inch-thick); 1 yellow potato, cut in small dice (⅕ inch-thick); 5 garlic cloves (minced); 2 savory branches minced; 1 egg; 2 tsp butter; 2 tsp Riesling; 2 cup pig broth; 1 cup tomato sauce; 1 cooked lobster; 1 carrot roughly cut; 1 onion roughly cut; ½ garlic clove; 2 tsp butter; 1 tsp parsley; 1 tsp chives; Olive oil

ingredients

Stuffing

big pork stomach

100

g pork loin (1 inch-thick)

100

g minced pork

cooked whelks

medium onion (thinly sliced)

carrot, cut in small dice (⅕ inch-thick)

yellow potato, cut in small dice (⅕ inch-thick)

garlic cloves (minced)

savory branches minced

egg

tsp butter

tsp Riesling

Cooking Juice and Sauce

cup pig broth

cup tomato sauce

cooked lobster

carrot roughly cut

onion roughly cut

garlic clove

tsp butter

Dressing

tsp parsley

tsp chives

Olive oil

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

In a pan, colour the pork loin pieces with butter. Set aside.

Step 3

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.

Step 4

Out of the oven, add the pork pieces, the whelks, the potato, the Riesling, savory and the egg. Mix and set aside.

Step 5

Remove the lobster meat from his thorax. Set aside
Break the thorax roughly. Set aside.

Step 6

In pot, brown the thorax, onion, carrot, garlic with butter.
Add the tomato sauce and pig broth.

Step 7

Put the stuffed stomach in the liquid. Cover and cook for 1 hour, at 350F (175C).
Keep warm.

Step 8

Filter the cooking juice and reduce to get the sauce.
Put the lobster meet in the sauce and add butter.

Step 9

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.

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