- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 20 minutes plus overnight chilling
- Effort: medium
For the boulangï¿½re potatoes
- 1 tbsp butter, to grease
- 4 large red potatoes, peeled and sliced quite thinly (3mm)
- 2 Spanish onions, sliced
- 3 cloves garlic, chopped
- 2 tsp chopped thyme
- 1 litres chicken stock, hot
- salt and black pepper
For the pork
- 2 litres chicken stock
- 4 pork cutlets, boneless
- 1 boudin noir, cut into 12 diagonal slices
- bunch sage leaves
- 4 slices beaufort cheese
- pig's caul fat
1. Preheat the oven to 180C/gas 4.
2. Grease a deep ovenproof dish with butter and layer the potato slices in it, together with the onions. Sprinkle with the garlic and thyme; pour over the stock so that it barely covers the potatoes, season and cover with foil.
3. Bake in the oven for 35-45 minutes. When cooked the potatoes should have absorbed nearly all the stock and a knife should easily slide through them. Once cooled, leave to chill in the fridge overnight.
4. The next day, use a round cutter, 7-8cm in diameter, to cut out 4 portions of the potato boulangère.
5. For the pork, cook the chicken stock until reduced by half.
6. Preheat the oven to 180C/gas 4.
7. Season the pork cutlets and lay a portion of potatoes on top of each one. Surround each potato portion with three slices of boudin noir and several sage leaves. Place a slice of cheese on top and wrap the whole bundle in crepinette, pressing out any air.
8. Put the parcels in a baking dish and pour over the reduced stock; bake in the oven 35-45 minutes.
9. Serve with blanched French beans, chervil and chopped tomato.
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