Hello All!
This is a Farcidure, which is a typical peasant supper dish. It could be made 
with a mixture of flours or even potato, instead of the stale bread.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Farcidure de Miche (Firm bread dumplings)
 Categories: Main dish, French, Breads
      Yield: 6 Servings
    400 g  Stale country bread
    1/2 l  Milk
      2    Whole eggs
    200 g  Salt pork back fat
    100 g  Onions
      2    Garlic cloves
           Parsley
     50 g  Chard leaves or Sorrel
     50 g  Flour
           Salt & pepper
  Cut the bread into cubes and steep it in the milk. Chop the back fat
  and render it in a cast iron cookpot. Remove and reserve the grattons
  (brown bits left after all the fat is rendered out) in such a way as
  to leave the melted fat in the pan to cook the "farsa". Crush the
  bread thoroughly, either straining out excess milk, or adding more,
  to give a thick consistency.
    Chop the onion, garlic, parsley, sorrel (or swiss chard leaves) and
  add them to the bread. Break in the eggs and add the flour and
  seasoning as well as the grattons. Mix everything well together.
    Heat the fat in the cast iron pan. Add the "farsa"; and let it form
  a crust over high heat. After 10 minutes, turn it over, either by
  tossing, or using a dish. Cook a further 15 minutes, reducing the
  heat towards the end of the cooking time.
    Serve accompanied by a good green salad.
  Recipe Jean-Pierre Poulain "Le Limousin Gourmande"
  Translated and MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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