Rigodon

Name: Rigodon
Yield: Serves 4–6
Ingredients: 1 oz 1200 g cooked meat, such as pork or ham; 1 oz 1200 g cooked meat, such as pork or ham; 1 oz / 30 g butter; 1 oz 1200 g cooked meat, such as pork or ham; 2 oz / 60 g plain flour; 4 eggs; salt; 1 pt / 570 ml milk; pinch of ground mace or nutmeg; freshly ground black pepper; 1 sage leaf, finely chopped, or a pinch of dried sage; pinch of ground mace or nutmeg; 1 sage leaf, finely chopped, or a pinch of dried sage

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A speciality of the Beaujolais region, this is a perfect companion to the wine of the region.

Ingredients

1 oz 1200 g cooked meat, such as pork or ham
1 oz /

Side dish
Breakfast

Method

Cut the meat into small pieces. Use half the butter to grease a 2½/2–3 pt / 1.451.70 l baking dish, and lay the meat in the bottom. Beat the eggs and flour together to make a smooth, thick batter. Br