Name: Le Farci Périgourdin ou Le Farci de Gascogne (Savoury stuffing)
Cuisine: French
Ingredients: 125–150 g (4–5 oz) chopped pork or jambon de campagne; salt, pepper; 125 g (4 oz) fresh breadcrumbs; 2 egg yolks; 2 tablespoons chopped parsley; 1 clove garlic, peeled and chopped; 2 or 3 large cabbage leaves; 1 shallot, chopped

Preparation info

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

125 g (4 oz) fresh breadcrumbs
125–150 g (4–5

Method

Soak the breadcrumbs in stock or milk for a short while, then drain off any excess moisture. Add all the other ingredients and bind together with the beaten egg yolks.

Blanch the cabbage leaves in boiling water for a few minutes to make them supple. Drain them and wrap them round the ball of stuffing, then tie it round with string to keep the leaves in position.

Have the vegetab