Recipe: Cocos de Paimpol and Girolles

1 In a tall pot pour 4 liters (4.25 qt) of water, salt it, add your tea ball and your studded onion, add your cocos, then bring to a boil.
Cook for 40 minutes at a gentle simmer, skimming from time to time.
10 minutes before the end add your small new onions.

2 During cooking prepare your garnish:
In a pan put a spoonful of duck fat then when it is very hot add your girolles just cleaned sauté for 2 minutes then salt and pepper then add the diced candied tomatoes, the small lardons, and the crushed black olives, sweat covered for 2 minutes then add the poultry juice (or lamb) bring to a boil and set aside.

3 Test the cooking of your beans then drain them by removing the studded onion and the tea ball.

4 Pour them then into the pan full of your garnishes stir well and adjust the seasoning.
Presentation:
In a large shallow dish in the center of the table with a few thin slices of Cantal between-deux (made with a vegetable peeler)
Test and tell us! Can't you already smell it?