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Garlic soup
Ingredients
1.5 litre water
1 tablespoon of goose fat
1 tablespoon of flour
4 cloves of garlic
1 egg
6 thin slices of stale country bread
1 teaspoon of vinegar or verjus
salt, pepper
Preparation
Peel and slice the garlic into thin slices. In a pan, fry the garlic into the goose fat until golden (be careful not
to let the garlic burn, it would be bitter. Sprinkle the flour over the garlic, and stir over moderate heat until golden.
Pour over hot water. Add salt and pepper. Boil for 10 minutes.
Separate the egg yolk from the white. Pour the white into the soup and boil slowly for 10 minutes. Cut the cooked whites into little squares. Remove from heat. Mix the yoke with the vinegar in a bowl. Add a little stock. Stir well and pour into the pot. Stir and
pour over the bread slices in the soup tureen. Top with egg white squares and serve. You can add small pasta or vermicelli to
the soup to make it more nourishing.
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Foie-Gras: the old way
Ingredients
1 duck or goose liver
5 g salt
1 pinch pepper
1 tablespoon very good brandy like Armagnac (not mandatory)
goose or duck fat lard
Preparation
Remove the veins of the liver. Add salt and pepper. Pour in the brandy. Keep in the fridge for 24 hours. Melt the fat to a temperature under boiling point (around 200°F). Put the liver in it. Simmer without boiling for 40 to 60 minutes (depending on the size of your liver). Check the level of cooking by piercing the liver with a straw. If the fat which comes out is golden, the foie-gras is cooked. Remove it gently and put it in a porcelain or pottery pot. Cover with the fat. Let it cool down. The next day, melt some lard. Pour 2cm over the cold goose or duck fat. Keep cool and eat within the next 3 months.
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Truffle omelette
Ingredients
8 eggs
2 fresh truffles
2 tablespoon of goose fat
salt, pepper
Preparation
Brush the truffles carefullt to eliminate any dirt. Peel them and cut in thin slices. Chop the shavings. Warm half the fat in the frying pan, sauté the truffle slices a few minutes. Beat the eggs, add salt and a little pepper, the chopped truffle shavings and the sliced truffles. Melt the rest of the fat in the frying pan. Pour in the egg mixture and make the omelette.
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érigord et Gastronomie : ces deux termes sont presque redondants, tant l'art de bien-manger
est intrinsèquement lié au Sud-Ouest en général et au Périgord en particulier. Si le foie-gras peut être landais, alsacien, etc. il est quand même -comme la truffe- une
spécialité de notre terroir !! 
