Stuffed poitevin
The Farci poitevin is a culinary speciality of the Southern of the French departments of the Vienna, Two-Sevres, Charente and Charente-Maritime, all in Area Poitou-Charentes.
Vegetable pie, it left is generally eaten in entry with Pain following the example Charcuterie S.
There exists receipts as many as cookers but the components generally used are: white beets, salad, spinach S, Sorrel, hearts of cabbages, Flour, eggs, Bacon, salt and Pepper.
| Random links: | Auguste Dumont | Emmanuel Chedal | Wim Jansen | Saïd Haddou | Device of dilation (railway) | Village_de_Pakala,_Hawaï |