FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FAR POITEVIN
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a find of farci made in Poitou. It is made from all kinds of green vegetables and herbs (sorrel, green cabbage, whtie beet tops, lettuce). These are shredded raw, mixed with chopped pork fat and blended with cream and eggs, and flavored with chopped chive and parsley, highly seasoned, and wrapped in green cabbage leaves and lettuce leaves (put in a net) and cooked in a hot-pot made with fresh and salt pork and flavored with the usual vegetables.
