Incorporate 2 tablespoons of vinegar, 4 tablespoons of vergeoise and the bouquet garni into the mixture. Let simmer for 15 minutes.
The mustard should be spread evenly over 4 or 5 slices of gingerbread, then these can be added to the mixture.
Let the mixture simmer for about 30 minutes, stirring gently occasionally. Once ready, serve and enjoy.
Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
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