Le Farci Périgourdin ou Le Farci de Gascogne

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

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