Graisse Normande

Preparation info
    • Difficulty


    • Ready in

      15 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

In pig-rearing districts of France, lard is a major cooking fat: in Normandy it is rendered with beef suet and flavoured with vegetables and herbs. It is particularly useful with vegetable soups made very plainly with water, when it takes the place of a bouquet garni and of the butter which is so much a part of classic French soups. You can also use it when roasting meat, and in some sauces. Flair fat is sometimes called flead. It is an ‘apron’ of fat which hangs behind the organs of the pi