Braised turkey fritters (Sot l'y laisse) with Meaux mustard sauce

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A delicious stew made from tender turkey, veal stock, zucchini, carrots, mushrooms, finely seasoned with mustard and crème fraîche. From the Hardouin family butcher in the Loire region. Fits very well Rice, steamed potatoes or tagliatelle.

Ideal for all Francophile gourmets who don't always want to spend long in the kitchen in order to enjoy an authentic treat.

Preparation: 20 minutes in a water bath or 3 minutes in the microwave.

Pfaffenschnittchen or pieces, French Sot-l'y-laisse (about "a fool who leaves it"), are two small fillet-like pieces of meat from poultry. They lie inconspicuously in the rear area of ​​the back above the thighs in skeletal hollows on both sides of the spine.

To be discovered by gourmets unfamiliar with Sot l'y laisse.

=> More about the Charcuterie Hardouin in our blog.

Ingredients: Sot l'y laisse (pepper sandwich) from turkey 33%, veal stock, carrots, courgettes, mushrooms, CREME FRAICHE , MOUTARDE (mustard) DE MEAUX 3%, pearl onions, MOUTARDE (mustard) DE DIJON , wheat flour , onions, BUTTER , salt, mustard seeds , pepper.
Poultry from France

Nutritional values ​​per 100g:

  • Energy in kJ: 433
  • Energy in kcal: 104
  • Fat (g): 4.3
  • of which saturated fatty acids (g): 1.7
  • Carbohydrates (g): 4.1
  • of which sugars (g): 0.9
  • Protein (g): 12
  • Salt (g): 2.2

The Hardouin company has existed for a century and was then run by Amédée Guillon, a butcher of the very best reputation. Andre Hardouin Sr Has started as chef at Monsieur Guillon. After that Death in 1936 Hardouin took over Senior the company and continued the tradition. The sausage products, especially the andouillette, quickly became known throughout the region. It is said that Hardouin was former French President Francois Mitterand's favorite butcher. In the mid-1950s, the two sons, Jacques and André Junior, joined the company and continued to expand the company by adding the catering area, among other things. Unfortunately none of the Hardouin brothers' children were willing to continue the family business and so in 2003 the business was finally taken over by Julien Garnier, a young local entrepreneur. Production will continue to be managed by the responsible employees, some of whom have worked for Hardouin for over 20 years. Together with Virginie Morand, Julien Garnier is carefully modernizing the company and, above all, ensures a fresher appearance, which is intended to appeal to a younger clientele. However, the traditional recipes remain - because Hardouin is justifiably proud of them. At Hardouin, only French meat is processed, most of which also comes from the region. In this way, the distances can be kept short and due to the proximity to the producers and breeders, a consistently high quality can be guaranteed.

In addition to classic charcuterie, Hardouin's second mainstay is the catering business. The catering offer consists of 100% products made in-house, which not only applies to sausage and meat products, but also to pasta such as bread, pasta, etc.

Manufacturer address: Charcuterie Hardouin – 50, rue de l'étang Vignon – 37210 Vouvray – France

sales unit: Jar 720g
Only 1 unit left

Pickup available at Maître Philippe & Filles Hauptladen

Usually ready in 24 hours

Maison Hardouin Fleischkonserven Glas 720g Geschmorte Puten-Pfaffenschnittchen (Sot l’y laisse) mit Meaux-Senf Sauce Maitre Philippe et Filles

Braised turkey fritters (Sot l'y laisse) with Meaux mustard sauce

Jar 720g

Maître Philippe & Filles Hauptladen

Pickup available, usually ready in 24 hours

Emser Straße
10719 Berlin


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