Manchois Gazpacho

Ingredients

• 2 galettes for gazpacho
• 1 kg of meat, half consisting of fur (rabbit, hare) and half consisting of feathers (pheasant, pigeon, woodcock, chicken, quail)
• 1 head of Allium sativum (garlic)
• 1 dl of olive oil
• 250 g of dairy products or mushrooms
• 1 tomato
• One bay leaf
• parsley
• salt
• Optional additional ingredients can also be added: 100g of mountain ham (jamón serrano), snails, 1/2 sweet pepper, thyme, rosemary, oregano, pine nuts

Cut the meat and vegetables into pieces and brown them in a pan or paella pan for about 10 minutes with two cloves of garlic and a bay leaf, then cook them in two liters of water in a pot, adding salt, parsley, and optionally thyme, rosemary, etc., according to personal preference.

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Optionally, remove the cooked liver from the small game and use it to make a pâté, along with a fried clove of garlic.

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Please use two cloves of garlic, mushrooms, chopped tomatoes — and optionally, chopped bell pepper — and also the patties, all cut into small pieces.

Pour the in the pot with the cooked meat and its broth, and add the ground meat if desired. Check the seasoning.

Cook over high heat until the broth has evaporated (approximately 20-30 minutes).

The potato chips, meaning the pieces of chips, should remain soft and pliable.

Let it rest for about 10 minutes before serving.