Recipe: Poitevin Farci

The day before:

1 Remove the stems from the sorrel, taking out all the ribs.

2 Keep only the large cabbage leaves. Wash and drain.

3 Boil water in a large pot. Add the sorrel.

As soon as it returns to a boil, drain it; then add the cabbage leaves, using the same procedure.

Leave to drain overnight in a colander.

The next day:

4 In a salad bowl, put the drained sorrel. Add the diced bacon, mix, then the eggs, mix, the herbs that you will have blended (garlic, chives and parsley), and the jar of crème fraîche.

Mix all the ingredients well.

Finish by adding Guérande salt and pepper.

5 Line an oven-safe casserole dish with well-drained cabbage leaves. Put one leaf at the bottom, rib side down (when unmolding, it will be the one that appears).

6 Pour the mixture into the casserole dish. Place a cabbage leaf on top, which covers the mixture and fold the other cabbage leaves over to seal in the mixture.

7 Bake in the oven at 355°F (180°C) (thermostat 5 or 6) for 3 hours.

8 Wait until the casserole dish is completely cooled so that the farci holds together well. Unmold onto a fairly wide dish, removing the cabbage leaves that enclose the farci, leaving only the leaf underneath and on top.

To finish... Cut into slices to serve.