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Main course /

Chamouni farçon

Chamouni farçon
45 min 4h0


Ingredients / Serves 4

10 thin slices smoked bacon (to bard the mould)

The stuffing:
1kg potatoes (Bintje)
200g prunes
50g currants
100g smoked bacon pieces
1 large onion, finely sliced
1dl single cream
2 eggs
50-100g flour (depends on size of potatoes)

The stuffing.
Grate the uncooked potatoes with a cheese grater.
Sweat the onions and lardons in butter.
Mix all the ingredients together and season (salt and pepper).
Check it is well seasoned.

The cooking.
Line the mould with the smoked bacon slices.
Pour the stuffing into the mould.
Close the mould and cook in a bain-marie in a casserole dish with lid for around 3-4 hours on a simmering heat.
At the end of cooking, leave to stand for 15 minutes and turn out onto a serving plate.

Serve immediately or enjoy the next day by slicing the farçon into thick slices and pan-frying them in butter.

Little story

Chamouni is the old name for Chamonix.
The name appears in a poem by Percy Bysshe Shelley: "Mont Blanc: Lines Written in the Vale of Chamouni", written in 1816.
But Chamonix was also known as Chamouny, as evidenced by "Travel Impressions”, written by Alexandre Dumas in 1833.

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