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.