La bombine is a good hearty dish that varies, in the way of true country food, according to circumstances. In times of plenty, meat is added; otherwise the vegetables alone suffice, although they are sometimes given the flavour of meat by cooking the dish with pork fat.
In France the pork will have little fat on it. In Britain it is usually necessary to trim it off – the dish would otherwise be too greasy. Lightly brown the meat in olive oil or pork dripping in a flameproof casserole. Transfer the meat to a plate and soften the onion in the casserole. Replace the meat on top of the onion and add the bay leaves and thyme. Pour in sufficient stock or water to almost cover the meat. Season with salt and bring to the boil. Soften the cèpes in
Arrange the sliced potatoes on top of the pork adding the cèpes between the layers with
Cover the casserole and cook over low heat or in a moderate oven (Mark 4, 180°C, 350°F) for about 1 hour. Add the olives and cook for another 15–20 minutes.
© 1987 Geraldene Holt. All rights reserved.