Cher Tourism, Berry Trails of History

Preparation:

Preparation of the dough. Mix all the ingredients and knead with your fingertips. Let stand for 1 hour. Spread with the roll and roll a mould 25 cm in diameter. Cut the dough around the mould and let it overflow a little.

The garnish. Beat the 2 eggs, the fresh cream and the 3 previously grated Chavignol crottins in a jatte, salt lightly and pepper. Put this device in your mould. Cover with the rest of the dough. Border all around the mould. Dore with the egg yolk. Cook 1 hour in medium oven. Tasting at the outlet of the oven.

Source: Syndicat du Crottin de Chavignol

Preparation:

Blond the chopped onions in a casserole, half butter and half oil. Meanwhile, whiten the bacon in boiling water.

Remove the onions from the casserole and place the pieces of meat with the rest of the oil and butter. Colour them on all sides, stirring with the wood spoon.

Add the onions, garlic cloves, bacon and sprinkle with flour, turning to absorb the flour, add the glass of cognac and torch.

Pour the previously heated red wine, add the garnished bouquet, salt and pepper.

Cover the casserole and simmer over very low heat for 1 hour and a half.

Serve with steamed potatoes, sprinkle with chopped parsley.