Les Farçous

A speciality from the Rouergue

Les Farçous can be prepared as a "light" version with herbs and prunes or as the full ("gras") version with the addition of sausage meat.

Mince together:
200 g pork back fat
1 onion
200 g Swiss chard leaves
200 g de pre-soaked prunes
mixed herbs and a sprig of parsley.
(for les Farçous gras add 200 g of sausage meat)

Add:
5 whole eggs
2 soupspoons of flour per egg.
Salt, pepper.

Mix with milk to obtain a thick paste. Put into a greased an oven dish and cook in a hot oven (180°C) for about 30 minutes.

Les Farçous can be prepared in individual portions or as a family dish.

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