8 pitted prunes
1 teaspoon fresh yeast
1 cup milk
½ cup beet leaves
8 sprigs parsley
1 sprig (or ½ teaspoon dried) tarragon
4 sprigs (or 1 teaspoon dried) chervil
1 cup leftover meat
½ pound bacon
⅓ cup flour
2 Tablespoons peanut oil, walnut oil, or safflower oil
- Soak the prunes in water or wine. Dissolve yeast in a tablespoon of warm milk. Was the beet leaves and the herbs.
- Grind the meat, bacon, onions, beet leaves, and herbs.
- Blend in the flour, eggs, salt, and pepper. Add the milk so as to obtain a thick, creamy liquid; add the yeast and prunes.
- Heat the oil in a flameproof dish or Dutch oven over a low flame. When the oil is very hot, pour in the batter. Transfer the dish to a moderate oven and bake it for 30 minutes. Serve hot or cold.
In Auvergne, this meat cake is reheated by cutting it into slices and frying them in walnut oil, butter, or bacon fat.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.