POMMES DE TERRE AU LARD (Potatoes With Salt Pork)

Vegetables are usually served as a separate course in France, except when they have been cooked with the meat, or as a garnish for a particular dish. Potatoes with gammon makes quite a substantial luncheon dish.

Ingredients : (FOR 6 PEOPLE)

• About 1 1/4 lbs. of potatoes
• 1/4 lb. of lean gammon
• 4 tablespoons of butter or fat
• 5 tablespoons of chopped onion
• 1 tablespoon of flour
• 1/2 pint of STOCK
• 6 tablespoons of white wine
• mixed herbs
• 1 teaspoon of chopped parsley
• salt
• pepper

Method :

1. Choose potatoes as much as possible of the same size.
2. Peel them carefully, divide in quarters , and trim neatly, removing any sharp angles.
3. Wash and drain the quartered potatoes.
4. Cut the lean gammon in small dice, and blanch in boiling water for a few minutes.
5. Dry them in a cloth, and fry them in butter, and put the onion in the same butter.
6. Cook very slowly, without browning.
7. When quite tender, and when begins to turn slightly yellow, add the flour, stir well, and cook for another 5 minutes.
8. Then add the STOCK, the white wine, the herbs, the potatoes, and gammon, and season with little pepper.
9. Bring to the boil, cover the saucepan with a lid, and simmer very gently for about 40 minutes, till the potatoes are tender, but still firm.
10. Put them on a hot dish with gammon, and strain the sauce over them.

Vegetables are usually served as a separate course in France, except when they have been cooked with the meat, or as a garnish for a particular dish. Potatoes with gammon makes quite a substantial luncheon dish.

Ingredients : (FOR 6 PEOPLE)

• About 1 1/4 lbs. of potatoes
• 1/4 lb. of lean gammon
• 4 tablespoons of butter or fat
• 5 tablespoons of chopped onion
• 1 tablespoon of flour
• 1/2 pint of STOCK
• 6 tablespoons of white wine
• mixed herbs
• 1 teaspoon of chopped parsley
• salt
• pepper

Method :

1. Choose potatoes as much as possible of the same size.
2. Peel them carefully, divide in quarters , and trim neatly, removing any sharp angles.
3. Wash and drain the quartered potatoes.
4. Cut the lean gammon in small dice, and blanch in boiling water for a few minutes.
5. Dry them in a cloth, and fry them in butter, and put the onion in the same butter.
6. Cook very slowly, without browning.
7. When quite tender, and when begins to turn slightly yellow, add the flour, stir well, and cook for another 5 minutes.
8. Then add the STOCK, the white wine, the herbs, the potatoes, and gammon, and season with little pepper.
9. Bring to the boil, cover the saucepan with a lid, and simmer very gently for about 40 minutes, till the potatoes are tender, but still firm.
10. Put them on a hot dish with gammon, and strain the sauce over them.