A dish from Périgord of neck of goose boned and the skin filled with a stuffing of finely chopped sausage, the liver of the duck and truffles. It ends up resembling a sausage. The neck is then cooked in its own fat. It can be eaten either hot or cold or may be added to other dishes.
Thick pork rinds, used in stews to add flavour and richness.
A name in Hainaut for cougnou, a traditional Christmas yeast cake with raisins from Flanders, also available on St Martin’s day. Traditionally it is made in the shape of the baby Jesus. It is known by a variety of names throughout France and Belgium and decorated in different ways.
A name in Charleroi for a traditional Christmas yeast cake with raisins from Flanders, also available on St Martin’s day. Traditionally it is made in the shape of the baby Jesus. It is known by a variety of names throughout France and Belgium and decorated in different ways.
A square of soft cheese made with goat's milk. It has a natural mould rind. It is made on farms in Couhé-Vérac in Poitou. This cheese is at its best from spring to autumn (US: fall) but may be eaten up to February and is made with raw milk, having 45% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 3 cm ( 1½") deep, weighing 250-280 g (9 oz). Affinage is usually 3-4 weeks. It is wrapped in chestnut or plane leaves.
