A few savoy recipes easy to cook

A "Farcement" contest in the Mont-Blanc Country

A "Farcement" contest is organised every year by the Tourist Office. Cooks from the 14 villages of [...]

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Grandma's Christine recipes

"Gâteau de Savoie"- Savoy Cake

4 eggs
50g of flour
50g of potato flour
150g of caster sugar
50g of granulated sugar
some lemon peel or some vanilla sugar, or brandy or orange tree's flower

Preparation: Split egg yolk from egg white and beat until stiff.

Mix yolk and sugar to get a smooth and foamy cream which bleaches and makes the ribbon. Add the flour and starch while whipping vigorously and to delicately pour the white assembled in snow. Butter the mould well, powder with granulated sugar and fill only to two third.

Bake 30 to 40mn at 180°C. Better eaten with custard cream and lemon or a whipped cream

La Tartiflette Savoyarde

1 creamy Reblochon
1 Kg of potatoes
10 cl of liquid fresh cream
150 gr of bacon
1 onion - Salt, Pepper

Preparation: With 1 knob of butter in a frying pan, fry roughly cubic cutted out potatoes

with the onion in thin slices. Salt and pepper.

When the potatoes are cooked without being gilded, arrange in a "gratin" dish with the bacon. Scrape slightly the reblochon's crust.

Put the cheese on the potatoes, crust upward. Spray the whole dish with cream.

Throw in the warmed up oven (Th 7-8) for approximately 15 mn.

To be eaten with a green salad and some white wine from Savoy.

The Stuffy " Le Farcement"

1,5 kg of potatoes
1 kg of stoned plums
300g of raisins
500 gr. of "petit sale" cutted in thin slices
1 tablespoon of flour
1 egg
2 tablespoon of suger
salt, pepper
small glass of brandy
30 thin slices of "Petit Salé"

Preparation: 4 hours 45 minutes
The day before put the raisins to soak.
Grate the potatoes and drain them well, add all the ingredients (bacon having been scalded and buttered).
Furnish with small sections of "Petit Sale" the buttered mould (a rabolire). Pour the preparation on top.
Cook 4 hours in the oven in a bain-marie. Unmould.

La Fondue Savoyarde

1 Savoy white wine glass /pers.
Cheese 200gr, half emmental, half Beaufort /pers.
1 clove of garlic
1 teaspoon of starch
1 liquor glass of kirsch
pepper, nutmeg

Preparation: Cut the cheese in slices. Mix starch ann Kirsch. Cut the bread in small cubes. Rub with a clove of garlic, peel the interior of a caquelon. Heat up the wine; as soon as it starts to foam, throw the cheese bits without ceasing tossing with a wooden spoon. Spray with pepper. When the cheese is molten, add the starch and kirsch, without ceasing tossing gently.
Soak the small bread cubes in the fondue and taste.

Tip : When the fondue is almost finished, add an egg, brown the whole thing in the oven, add bread cubes, mix altogether and eat ! if you still have any space left!
For some time now, the fashion is to flavour the fondue with spices or herbs, but one does not put anymore truffles as at beginning the XIXth century, but instead, some cep (it's marvelous!).