While Savoyard farçon is a simple mashed potato with eggs golden in the oven, farcement is a much richer festive dish, which accompanies meat dishes or charcuterie.
Difficulty:[usr 2]
Put the prunes and raisins in a bowl, cover them with boiling water and let them swell. Meanwhile, cook the potatoes (in their skins in salted water for 35 minutes) and the chestnuts (also in salted water for the same time). Peel the chestnuts and leave them whole. Peel the warm potatoes, then mash them in a bowl with a potato masher (do not use an electric mixer).
Add the warm milk to the mashed potatoes, with a little more water to obtain a soft mashed potatoes, salt, pepper and nutmeg. Then add the eggs one by one. Drain the raisins and prunes, pit them, then add these fruits to the puree. Finally add the chestnuts.
Butter a charlotte mould. Apply the slices of bacon against the edges at regular intervals, then carefully pour the preparation into the lined mold. Bake the stuffing in the oven in a bain-marie for 30 minutes. Meanwhile, peel and slice the onions, then brown them gently in the remaining butter, stirring constantly.
Take the stuffing out of the oven, pour the onion fondue over it and put it back in the oven for about thirty minutes. Serve directly in the mold, without unmolding.
Instead of the charlotte mould, you can use an earthen pan with fairly high edges.
Source:Les Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal.
