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8 to 12
servings.Easy
Published 1989
Arsène Bourgeaux, in his text on food in Mont Saxonnex, mentions that the farcement for Christmas was made with chocolate. I have not made chocolate forcement, but I did enjoy the description of the Pouding de Megève, so here is a version of it, direct from my Annecy kitchen; the light cream replaces the very rich Savoie milk.