Here comes the start of fishing season! Early spring is peeking its head out, so, like all self-respecting Aveyronnais, of course we’ll soon be feasting lamb, but with all the incredible greens growing everywhere, it’s the perfect time to make Farçous!
The magical thing is that you can only love Farçous, and you can even make them without meat, much to the delight of vegans and vegetarians! Farçous is inexpensive to make, and allow you to use leftovers (ham, bacon, fat, etc.). There isn’t a market in Aveyron that doesn’t sell Farçous; it’s often the busiest stall… But it’s not market day every day, and we don’t all live in Rouergue! So you’ll have to roll up your sleeves and make it yourself. Don’t get me wrong, they’re also perfect to pack in your bag and bring along to snack on when you go fishing! At Le Mouching, we take them with us wrapped in paper. When you’re hungry, they hit the spot like nothing else! And don’t forget that in Montrozier, where we come from, every July there’s the International Farçou Festival!!!
So, here’s the recipe:
- 6 Swiss chard leaves (keep the green parts for your recipe!) You can feed the rest to the chickens! (You can also use spinach…)
- 1 bunch of parsley
- 1 small onion
- 1 clove of garlic
- 200g sausage meat (or bacon or ham… or leftovers…)
- 5 eggs
- 100g flour
- 10cl milk
- Salt (avoid if you’re using ham, country ham, not the Paris kind!), pepper, and oil!
- I’m sure you’ll find a way to turn those grams into ounces
You will need a whisk, a large mixing bowl, a cutting board and a sharp knife, a ladle, a large frying pan, and a spatula for flipping the Farçous.
Break your eggs into a large mixing bowl, beat them with a whisk (this works better than a fork), sprinkle in the flour (beat to avoid lumps) and add the milk (I said 10cl, but you can add more if it’s too thick).
Add the Swiss chard, garlic (finely chopped), and parsley (which you also have already chopped) to your mixture while beating. Add the sausage meat (or your leftovers), mix well, and season with pepper!
Heat a generous amount of oil in a large frying pan. Using a ladle (1 ladle = 1 farçou), spoon the mixture into the pan and fry over medium heat. When it is nicely browned, flip it over and repeat! You can make about 4 farçous per pan! Then place them on paper towels… and Bon Appétit!
It couldn’t be easier or more fun to make… and… it’s delicious! (Plus; Aveyronais legend has it that eating them helps you to catch fish!)
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