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WHITE POLONY IN PARCELS
Serves 6
Pre-heat the oven at 240°C.
Drop 6 little polony / white puddings into boiling water and boil for three minutes. Roll out pastry and cut out triangles 6cm. x 12 cm.. Place the white puddings on the triangles and roll into cracker shaped parcels. Brush with egg yoke and place in the oven for 10 minutes. Serve hot with a bottle of Belle Aude.

SPRING BROAD BEANS AND ESPRIT D’AUTOMNE
Serves 6
Gently fry onions in olive oil in a pan. Add smoked and salted belly pork or bacon, chopped into cubes. Stir, salt lightly and leave simmering until the mixture has taken colour. Add two tablespoons of white wine and 800 grams of shelled broad beans- and if you’re really courageous – take off the second skin! Leave to simmer for 20 minutes. Then add parsley and open a bottle of Esprit d’automne.

 

PARTRIDGE WITH JUNIPER BERRIES FROM THE BRAMA SCRUBLANDS
For 6 people you need 3 partridges and their livers.
Before starting, decant an old bottle of cuvee Maxime and then stuff the partridges.Crush the livers with about 30 juniper berries, salt and pepper. Stuff the partridges with this mixture. Roast the birds with 100 grams of butter and 5 spoons of water. Cook for 20 minutes in the oven.
Cut the partridges into legs, wings and breast fillets and put aside the stuffing. Detatch the rest of the flesh, chop or mince. Mix with a spoon of olive oil and a glass of sweet muscat wine and add to the liver mix. Blend and use this thick sauce to cover the meat which is placed on a bed of fried bread cubes.
Brama is a spot high above Felines, a magnificent wild land upon which we have the honour of owning a couple of pieces of land.

JUGGED WILD BOAR FROM THE HUNTERS OF FERRALS-LES-MONTAGNES
For 6 people you need 2kg of wild boar.
Place the wild boar to marinate in 4 glasses of cuvee Maxime. The rest of the bottle, along with a bottle of Belle de Nuit will be served at table. Add sprigs of thyme, bay leaves, juniper berries, salt and pepper.
Drain the meat and fry with a little oil, garlic, parsley, onions, a spot of tomato concentrate - ah- if only you could taste Mamie Mo’s that she makes each year. Add streaky bacon, stir and pour over the rest of the marinade. Allow at least 2 hours cooking.
Once the meat is cooked, make a mix of blood and thyme vinegar. Serve with steamed potatoes ; we use those from Mances, a pretty little hamlet in the Black Mountains.And one bottle of Maxime.

VINCENT’S CASSOULET
For 6 people :
1,2kg of dried beans ( big, sweet tarbais like chestnuts or lingots that steal taste or delicate, tender coco beans ready to soak up all that delicious meat juice.)
2 litres of thick pork stock ( made with the ears, tail and a big ham bone)
200 grams of rind, a white sausage, a piece of pigs ear confit, a hock, and at least 6 spare ribs, as much fine sausage as you like, 200 grams of neck of lamb or mutton
100grams of streaky bacon, 2 ducks legs in conserve.
You need 6 carrots, 2 leaks, 4 onions, a stalk of celery, 20 cloves of pink Lautrec garlic, parsley, 4 cloves, savoury, a little salt and an abundance of pepper.

The 1st day, soak the beans and throw away the ones that float on the surface. Even better, you could soak them in the pork stock! At the same time, prepare the stock by putting the ears, tail, feet, bones and any other bits that are generally rejected. Add a bouquet garni when it boils.Simmer gently for 8 hours.
The 2nd day, rinse the beans in cold water. De-grease the stock, add the beans and rind, the white sausage, the pigs ear, the hock, the neck of lamb, the diced ham, the sliced carrots, the leaks, the onions stuck with the cloves, the celery, about three quarters of the garlic, twenty grains of black pepper and two spoons of goose fat. One of the tricks of a good cassoulet – that you apply from this point on – is to avoid stirring or touching the beans ; you must let them “do their thing”, three hours with a lid on in a tall, thick bottomed pan.
While the beans distil their juice, make a sort of mutton fricasée in a frying pan, with the rest of the neck of lamb and the garlic. Seize the meat don’t boil it. Add three soup spoons of tomato purée, a pinch of savoury and a few energetic turns of the pepper mill. Put the spare ribs in a hot oven to grill the surface. Give a bit of colour to the duck legs by heating them in a frying pan and then cut them into six parts. After three hours of cooking, the beans are at a crucial delicate moment. Take a large earthen wear dish and rub with garlic. Very gently, so as not to damage the beans take out the rid and use it to line the dish. Pour a first layer of beans, then the hock, cut into small pieces, the white sausage cut into rounds, the individual spare ribs, the duck confit, the mutton. Pepper well and salt if necessary. Cover with the remaining beans and add more pepper, then cover the beans with the stock and the mutton juice. Cook in a cool oven at 100/110°C. Now we must have patience; in order for it to be perfectly cooked it should stay in the oven for 12 hours. During this time break the crust, push it down and add more stock if necessary. The surface should brown but never blacken. When everything looks perfect, after twelve hours cooking, turn off the heat and let it gently cool, this is where the taste is infused into the beans. Cover the dish and put aside for the next day.
The 3rd day - Early in the morning of this big day, warm the oven at 110° C and perfume it with a couple of twigs of gorse. Place the cassoulet in the oven and dampen with more stock if necessary. Leave to reheat for two hours. During this time we welcome our guests, open a series of bottles of Esprit d’automne, get out your best black frying pan and cook those fresh sausages to complete. Carry the sizzling pan to the table and the guests can help themselves while they eat the beans.
Of course, if there’s any left, you can gently re-heat it the next day and discretely and selfishly eat it.

DUCK CONSERVE AND WIZARD’S CHIPS
For six people you will need six duck pieces.
2 hours before, put two bottles of Sylla into carafes. Peel a kilo of good potatoes and cut them into big chips, wash them in cold water to get rid of the surplus starch and dry them well in a tea towel. Use the fat from the conserves and add more if necessary to give about 4 cm. depth in a frying pan with high sides. Heat the fat, if possible on an open fire,(or grill or oven) and cook till golden. Stir the chips regularly so they don’t stick. When they are cooked, drain them and salt them with sea salt.
Simple and tasty, in perfect harmony with a Sylla !

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