Farçon from Tarentaise and Beaufortain

Name: Farçon from Tarentaise and Beaufortain (Farçon de Tarentaise et du Beaufortain)
Yield: 8 to 10 servings
Cuisine: French
Ingredients: 2 tablespoons currants; 2 pounds potatoes, boiled in their jackets, then peeled; ½ teaspoon grated nutmeg; Seeds of 1 vanilla bean or 1½ teaspoons pure vanilla extract; ⅛ teaspoon Quatre Epices; ¼ teaspoon saffron powder; 6 slices of white bread, crust removed, crumbled; 3 cups milk; Pepper from the mill; ½ cup butter; 2 eggs; 1½ tablespoons sugar; 2 tablespoons chopped dried figs; 1 teaspoon aniseeds; 6 dried prunes, chopped; Salt

Farçon de Tarentaise et du Beaufortain

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This farçon seems to be on the sweet side, so sweet that I would almost consider it a dessert. It is a composite of several recipe descriptions given by Marie Thérèse Hermann.

Ingredients

2 pounds potatoes, boiled in their jackets, then peeled
3 cups milk
6

Europe
France
Dessert
Savoie
Vegetarian
Mediterranean

Method

Rice the potatoes into a large bowl. Keep them warm over the water in which they cooked.

Scald half the milk, add the crumbled bread, bring to a boil, and stir gently into the potatoes. Scald the remaining milk, add the vanilla seeds or extract, the nutmeg, Quatre Epices, saffron, currants, aniseeds, chopped figs, and prunes. Blend into the potatoes. Beat the eggs and the sugar well, an