Heat the oil in a saucepan and brown the carrot, onion and button mushrooms, all cleaned and cut into 1 cm (½ in) cubes.
Add the calf’s foot cut into eight pieces, the bouquet garni, clove, tomato, cut in half, dried fungi (ceps, morels, etc.), one teaspoon of tomato purée and a teaspoon of arôme Patrelle. Add the cold water and the chicken stock cubes. Simmer,