Dice the lardons and fry them in a quarter of the butter with half of the onions (chopped) and half of the garlic cloves (pressed).
fry, season with salt and season with pepper. Place in large saucepan. Add bay seasoning and fill with clear soup until meat is covered. About 45 min. Make at moderate temperature.
Cut poultry meat into cubes and fry in a quarter of the oil with half of the onions (chopped) and half of the garlic cloves (pressed).
fry, season with salt and season with pepper. In the 25th minute, add to the same saucepan.
Again fill with clear soup until the meat is covered.
Add vegetables (peas, hominy, carrots, kohlrabi, etc.) perhaps chopped to the cooking pot.
Season everything with paradeis pulp and Tabasco sauce, maybe pour clear soup repeatedly.
Moisten semolina in salted water (125 ml per 250 g semolina). If necessary, crumble the semolina until everything is nice and flaky.
Pour into a sieve. Put the sieve into the large saucepan (without touching the liquid). Seal with a damp dishcloth and cover with a lid. Cook for 60 to 70 minutes.
Season the ragout, mix the semolina with the remaining butter (half) and serve both separately.
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