the chopped shallots and 50 ml of white wine
, reduced by four-fifth, into a cast iron pot or Dutch oven. Add the chicken
bouillon mixture. Let the sauce
simmer gently. Add the cooked diced peppers and celery
root. Then add the diced sautéed sweetbreads
and the lamb
and calf's feet which have been drained in a colander. Let simmer for 15 minutes.