Legendary Dishes | Farçon (puréed potatoes with fruit, eggs, herbs and spices)

FRANCE
Farçon baked in casserole dish

A speciality of the French Alps, farcement and farçon are generally interchangeable in Savoy, although it would seem that farçon recipes in the rest of France exclude the bacon to produce a vegetarian version baked in a casserole-type dish in the oven. The elegant farcement mixture is contained in a mould, the rustic farçon mixture in the frying pan or skillet, so don’t worry if you cannot find a suitable utensil, just bake it in the oven. Farçon is generally eaten hot but it is just as delicious made cold.

  • 1.2 kg potatoes, cooked whole, peeled
  • 150 ml milk
  • 2 eggs
  • 100 g apples, cubed small
  • 100 g blueberries
  • 100 g pears, cubed small or 50 g dried pears, sliced thin
  • 100 g raisins
  • 30 ml olive oil
  • 15 g sugar (optional)
  • 1 sprig rosemary, chopped small
  • 1 tsp dried or fresh marjoram
  • 1 tsp fresh thyme
  • Black pepper, large pinch
  • Cinnamon, large pinch
  • Nutmeg, large pinch Salt, large pinch

Purée the potatoes in milk with one or two eggs, add fruit, herbs and spices, pour into a tray greased with oil, bake in oven at 180ºC for 30 minutes. For the cold version purée the potatoes in milk, add choice of fruit, herbs and spices and extra salt and some sugar.


INDIGENOUS INGREDIENTS =  Apples | Blueberries | Dried Pears / Pears | Eggs | Marjoram | Milk | Potatoes | Raisins | Rosemary | Thyme

Text & Photo © Fricot Project 1998-2019

LEGENDARY DISHES


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