- 1.5kg potatoes
- 25 thinly sliced streaky bacon rashers
- 50g raisins
- A dozen stoned prunes
- A dozen dried pears
- 2 eggs
- 10cl sour cream
- salt and pepper
- Peel and finely grate the potatoes. Wash the grated potato and dry it in a tea towel, before placing it in a mixing bowl. Add the raisins, prunes and pears cut up into small pieces, the eggs and the sour cream, stirring well to obtain a smooth mixture. Add salt and pepper to taste.
- Lie the rashers of bacon around the farcement tin (this is a special high-sided tin with a tube in the middle). Then, pour the mixture into the tin and press it down gently. Cover the tin and place it in the oven in a double boiler. Leave it to cook for around 3.5 hours, gas mark 4 (180°C).
- Turn the Savoie farcement out onto a dish and slice it ready to serve.