Chamouni farçon recipe
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.
- 10 thin slices smoked bacon (to bard the mould)
- 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.