Farcement recipe (chalet's)

Kitchen utensils:

Metal tin"Rabolire" ou "Ribolise" or big mud mould Kougelhof

For 6

1,5 kg of (old) potatoes
400 g of cream
5 big eggs
3 onions
200g of smoked porc chest (thin sliced)
25 prunes from Passy (ou Agen) without stone
100g of dry grape
Salt, pepper
* Peal and thinly onions
* Rinse, peal and gate potatoes with a big holes grater, salt, pepper
* Cover with the smoked chest the bottom and sides of the mould
* Mix quickly all ingredients , pour it in the mould and cram
* Close hermetically the mould and cook 4 hours in a double-boiler (half-hight in the mould) at 150°C
* Cut in sliced. Serve it warm with meat in sauce
PS: Look at the double-boiler bath height. The farcement is even delicious reheat.