Pork boulangère with boudin noir

Method

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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Ingredients

For the boulangère potatoes

1 tbsp Butter, to grease
4 large red potatoes, peeled and sliced quite thinly (3mm)
2 Spanish onions, sliced
3 garlic cloves, chopped
2 tsp chopped thyme
1 litre chicken stock, hot
salt and 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

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