Bone Jour! It is moi, the Frenching Chef with une recipe du jour >(that's recipe of the day fer you English speakin' folks!)
Today's recipe comes to me by way of my dear departed Granny Higgenbottom
who studied for many years at the Cordon Bleu cooking academy in Gay Paree
after leavin' her home in West Virginny.
GRANNY'S HOG JOWLS AND COLLARD GREENS IN SAUCE BLANC AVEC TRUFFLES ET BUERRE
1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4
cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped
parsley 1/4 cup chopped taragon 1 tsp. salt
Chop up hog jowls and and collard greens and boil 'em until tender. In a
separate pan you should have lightly browned the truffles. Mix them with the
cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour
over howl jowls and collard greens and serve with freshly squeezed lemon
juice and a Chardonnay. Serves 4.
Collected by Bert Christensen