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


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


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. Bring the milk just to the boil, and, whisking all the time, pour it slowly into the batter. Add the seasoning, mace or nutmeg and sage, and pour the mixture into the baking dish. Dot with the remaining butter and bake in a preheated oven at 180°C / 350°F / Mark 4 for 40–50 minutes, until well risen and dark golden brown. Serve warm, rather than hot or cold.