Prune Rabolet


6 people
Ingredients :
1kg of potatoes
1 tablespoon of flour
1 egg
350g of medium prunes
150g of smoky bacon
1 handful of raisins
1 lettuce
2 cloves of garlic
3 tablespoons of oil
3 tablespoons of wine vinegar
2 litres of beef stock
Salt, pepper
Preparation
Soak the prunes in a little warm water, then pit them. Wash the raisins. Peel the potatoes and cut them into a fine julienne. Roughly chop the bacon. Mix the bacon, potatoes, prunes and raisins together. Add the beaten egg and the flour. Season. Make a loaf out of this mixture, and place it in a tea towel. Tie off the ends securely. Drop it into cold stock and bring to the boil. Leave to simmer gently for 2 hours. Serve with a salad dressed with a vinaigrette made from 3 tablespoons of oil, salt, vinegar, crushed garlic and ground pepper. You can also serve the rabolet as a side dish, sliced and served with simmered meat from a pot-au-feu.