A typical Perigord soup spiced with garlic and onion.
Traditionally, it is served at weddings, local elections or at festive moments in general. In the Sarlatan tradition, it is brought on the strokes of midnight to his new neighbors or when newlyweds wake up.
Preparation tips: heat over low heat in a saucepan.
Ingredients: Water, onion, garlic, fresh egg, cornstarch, vinegar, duck fat, salt, pepper.
La Maison Lembert: for 4 generations and the 1940s, "quality", "tradition" and "terroir" are the key words of this artisanal cannery of the Périgord Noir. Multi-medal winner, including at the Concours Général Agricole de Paris, La Maison Lembert adheres to the Foie Gras du Périgord association, which guarantees the origin, quality and control over the products.
