Le Manslois
Ingredients for 8 to 10 people : 2 Manslois [500 gr],
4 or 5 eggs, flaky or short crust pastry.
Thoroughly mix the cheese with the sugar and the egg yolks. Beat the egg whites until they are stiff [the whites must be stiff so that the fromager remains moist after cooking and does not collapse] and carefully incorporate them into the mixture by raising the mixture to avoid crushing the egg whites. Spread on the pastry base and place in the oven [Mark 7 or 210°C] 30 minutes. Delicious warm or cold.
Le farci charentais
(Stuffed Charente cabbage)
Preparation : 1 hour. Cooking time : 3 heures.
For 8 people : 6 or 7leaves of green cabbage, 1,500 kg of belly of pork, 8eggs, 2 large handfuls of sorrel, 2 or 3 heads of salad preferably lettuce], fresh garlic shoots ,shallots, chives, chervil, Swiss chard leaves, 1 bunch of parsley, 1 pinch of de nutmeg, salt, pepper, 6 or 7l of water.
Blanch the green cabbage leaves in salted water. Line a salad bowl with muslin and cover with the cabbage leaves. Set aside 2 leaves to cover the farci. Finely mince the meat and the carefully washed. Add the beaten eggs, the pinch of nutmeg, salt and pepper. Mix thoroughly and tip the stuffing onto the cabbage leaves. Tie into a ball. Plunge the carefully tied farci into a large pan of boiling salted water. Cook for at least 3 hours. Vegetables and meat can be cooked in the cooking water in order to prepare soup.
