Name: Le vieux coq de la ramaye (Cockerel as cooked at the Domaine de Ramaye)
Yield: Serves 6-8
Cuisine: French
Ingredients: 100 g salt back pork; 250 g small young cèpes or other wild mushrooms, coarsely chopped; 8 croûtons country bread; 3 kg cockerel 2 years old or so; 80 g duck or goose fat; 120 ml strong black coffee; 1 bottle each of dry white wine and good red; salt and pepper; thyme sprigs and parsley leaves; 5 cloves garlic; 2 leeks, cut in thin rounds; 50 peppercorns; 3 carrots, sliced; 50 ml Armagnac; 3 medium-sized onions; salt; 200 g fresh belly of pork, chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Coq au vin has become something of a cliché as well as a standby dish, and one that some people try to simplify to a basic level. Not so Madame Issaly, the mamie of the Domaine de la Ramaye at Gaillac, where the family make some of the finest wines of that region. This is not surprising when they have been brought up on the sumptuous cooking of the lady of the house. You will need perseverance to find an appropriate cockerel, and sufficient patience (three days) and stamina to