Full-size Cars in Calais

Melt butter in a frying pan and add flour. Stir well until there is a homogenous sauce. After that, mix beef broth and beer in equal proportions. Add the sauce and salt, boil the soup, and cook it on a slow fire for 30 minutes. Slice the bread into 1 – 1.5 cm thick pieces, sprinkle them with sugar and put into an oven. The croutons are ready when the sugar melts completely. Then put the croutons at the bottom of a soup plate and add soup. As a rule, Calais restaurants serve this dish hot.
The region is also famous for its amazing sausages that have been produced at local farms for centuries in accordance with unchanged recipes. At food markets and in grocery shops, visitors can buy special Cambraiaux sausage, which is a key ingredient in a popular local dish - Andouillede Cambraiaux poireaux. To cook this dish, you will need the sausage, leek, vinegar, mustard, vegetable oil, salt, and pepper.

The sausage is sliced into pieces and boiled on a slow fire for no less than 2 hours. Boil leek in salt water for 20 minutes. Ready sausage and leek are served on a plate and generously dressed with sauce. Despite the fact that all ingredients of Andouillede Cambraiaux poireaux are quite simple, the ready dish has a simply inimitable taste.
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