An orange broth soup with chunks of pale meat and vegetables swimming inside it.|
- All 4 chambers of a cow’s stomach
- Sections of a cow’s large intestine
- A set of cow hooves (bones included)
- 2 cups of cut carrots
- 2 cups of cut onions
- 2 cups of cut leeks
- 3 tbsp of cut garlic
- 3 tbsp of cloves (optional)
- 3 tbsp of peppercorns (optional)
- 1 bouquet of herbs (ideally featuring thyme, bay leaf and parsley)
- Approximately 2 litres of apple cider
- 1 glass of apple brandy
Totaille Vacche is a Breizh dish made with all four chambers of a cow’s stomach and other body parts such as the hooves, placed on a bed of various vegetables and other additives before being sealed away with cider for more than a dozen hours with constant heat. Coming from an ancient time on Kintyr, the dish has since spread out to the broader Regalian Empire and is enjoyed by many.
Totaille Vacche is a very old dish in Breizh Culture, perhaps even dating back to Proto-Picaron days. The dish has no mythical origin, but it has been mentioned directly or indirectly in many regional myths, from tales of Arthair to stories of the Green Knight. Just as it is now, the dish was commonly a food consumed at great fests or special occasions, capable of being enjoyed by a broad gathering of people; the humble to the vainglorious, the wealthy and the poor, the commoner and the warrior. As a result of its communal consumption, the dish is also often a community effort with several people contributing the ingredients or tools to make it. Today, these practices and conceptions about the dish remain, and it is one of the few dishes to leave Breizh Ailor lands with their full blessing. They feel it serves as a symbol of the Regalian Empire, and both their significance in it, because it represents how many different parts can form one good whole.
Totaille Vacche has an intensive creation process. All of the ingredients should be prepared ahead of time, as they must all go in the earthenware pot used to create the dish roughly at the same time, from the cow’s stomachs to most of the cider. The dish is also layered, with the vegetables and herbs placed on the bottom while the meat is set on top before the liquid is added. This process is often the most difficult part, as it is a singular rush to get everything together and added as simultaneously as possible. The pot should then be sealed in with dough and left over a low heat for fifteen hours. Afterward, the chef should carefully move to extract the hoofs, bones, and bouquet of herbs from the dish before the addition of the last of the cider. At this point, the dish can be eaten by anyone, with a ladle ideally grabbing up vegetables, broth, and meat from the somewhat layered dish.
- Totaille Vacche is ultimately a soup with an orange-tinted broth created by the apple cider used to simmer it. Within the broth rest the various other aspects of the dish, from the onions to the carrots to the various examines of bovine meat, which are quite pale pink.
- Totaille Vacche smells rather unique, with a distinct apple-esque scent in addition to a hearty aroma caused by the meat and alcoholic nature of the dish.
- The soup has a mix of flavors, the textures and tastes of the various animal parts mixing with the apple-taste created by the cider, in addition to the slight sting of the various herbs and vegetables that are also present in the dish.
- The dish can be eaten at any time of the year, but some believe it is best had in autumn, as the cows used in the dish can eat apples and even further infuse an apple taste into the meal.
- The dish began to spread very early into the history of the Regalian Empire, as the Varallas Garda so famously associated with the Breizh are suspected of having consumed the dish the very night that the Regalian King died and the Regalian Empire was born. Such a statement is largely only seen in Breizh land as a commoner fable, and there is no evidence in any records of such a meal taking place.
AlphaInsomnia, FireFan96, WaterDruppel||
HydraLana on 09/19/2020.|
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