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Recipe · Savoy
Farcement savoyard
Savoy farcement, steamed potato pudding
⏱ 240 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1.5 kg (3.3 lb)potatoes
200 g (7 oz)smoked bacon- 150 g (5 oz)sliced smoked bacon
150 g (5 oz)pitted prunes
100 g (3½ oz)raisins
3whole eggs
2 tbspall-purpose flour
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) potatoes
- 200 g (7 oz) smoked bacon
- 150 g (5 oz) sliced smoked bacon
- 150 g (5 oz) pitted prunes
- 100 g (3½ oz) raisins
- 3 whole eggs
- 2 tbsp all-purpose flour
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and coarsely grate the potatoes over the bowl, squeeze in a clean towel to remove the water, then mix with the eggs and flour.
- Soak the raisins in warm water to plump them, cut the smoked bacon into small lardons, and stir both into the potatoes with the prunes.
- Pepper generously and mix well to distribute the fruit and lardons.
- Line the mold with the bacon slices up the sides, then fill with the mixture, packing it to the top.
- Close the mold tightly, set it in the large pot with simmering water halfway up and cook in this water bath 3 hours over low heat.
- Test with the tip of a knife, rest 10 min off the heat, then unmold carefully and serve hot in thick slices.
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