Farçon from the Combe de Savoie

Farçon de la Combe de Savoie

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This is a light preparation that can also be used as a companion to a stew or civet, rather than only as a vegetarian main course. The end product is a creamy rather than a stiff and cuttable mixture.

Ingredients

  • 2 pounds Maine potatoes, boiled in their jackets
  • ½ pound slab bacon, cut into ⅓-inch cubes
  • 2

Method

While the potatoes cook, slowly render the bacon in a sauté pan, cooking it until golden but not crisp. Remove the bacon to a plate.

In the bacon fat, cook the onions slowly until they are candied; add the sugar and let it caramelize. Add the flour and cook a few minutes; off the heat, stir in the scalding cream; return to the heat and thicken on medium-high.

Peel the cooked pot