Take equal parts of carrot, turnips, mushrooms, sausages, and boiled shelled chestnuts. Cut into small pieces and place in a stewpan or earthenware cooking pot. Add just sufficient clear stock to cover, and simmer until the vegetables are tender, when a spoonful of sherry and a little pepper and salt should be added.

This mixture is largely used in Spain as an addition to chicken sweetbread, or indeed almost any kind of meat.