Preparation

Finely chop the chard leaves (or thistle) together with the onion, parsley, and the crumb of. brown everything in a pan in butter. dilute the flour in the milk and beat the eggs in it one after the other. add the smoked meat / bacon (it has to be chopped almost to the point of pasta) previously seasoned to taste and the dried plums. then add the chard and onion sauté. knead so that everything is well mixed.,
spread the walls and bottom of a rectangular terrine and spread the mixture obtained on it.
preheat the oven to 180 ° and put the terrine for an hour.
serve hot with a nice salad.
I did not try the version with thistle, which must be the most traditional. I imagine that the acidic flavor of the thistle must very enliven this exquisite dish.
when it comes to wine, the auvergne does not contribute much. the climate does not lend itself, although we have tried some gamay that was not bad, but without more. To respect regionalism as best as possible, we indulged in Cahors, a little further south.
Possibly the oldest vineyard in France, with somewhat sturdy wines that accompany very well the sturdy cuisine of Auvergne.

Ingredients

  • 4 chard stems, only the green part or thistle leaves (4), only the thin upper part,
  • dried plums 250 gr. with the lump,
  • eggs 4,
  • milk 1 large cup,
  • onions 2,
  • pork 400 gr. neck with fat, finely chopped,
  • smoked bacon 100 gr. will go through the mincer with the pig,
  • crusty bread,
  • flour 225 gr.
  • chervil,
  • parsley,
  • salt and pepper,
  • Butter.