Chamouni farçon recipe
écrit en 1816. Mais Chamonix existait également sous le nom de Chamouny
10 thin slices smoked bacon (to bard the mould)
1kg potatoes (Bintje)
100g smoked bacon pieces
1 large onion, finely sliced
1dl single cream
50-100g flour (depends on size of potatoes)
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.
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.
The chef's trick
écrit en 1833 par Alexandre Dumas."