My friend, the artist Simon Fletcher, and his lovely wife Julie, have just been on a short visit.
Knowing my love of Bougnette, Julie brought us a couple from her favourite butcher down in the Languedoc; where they live.
Bougnette is one of those regional specialities that comes from when times were hard, and one made the most of what one had. Occasionally such dishes are totally delicious, as in this case.
Ingredients include bread, seasoned belly pork, and eggs. They are already cooked but before eating they are sliced in half and fried (no oil necessary).
The two photos above are actually from 2016 when we last had them (I forgot to take photos last night).
You won't find these just anywhere, they are exclusive to the Languedoc. However, if you should be down that way; try them. Just ask for Boon-Yet.
Thank you Julie. They were delicious. I also note that the wine you brought was made in your honour!
Oh dear. There I was, early last evening, contemplating whether to buy a Melton Mowbray Pork Pie. Haven't had one in ages.
ReplyDeleteAm not able to look up in my Larousse Gastronomique what a Bougnette exactly is. The Larousse [if ever there was a door stopper of a book] currently employed to keep my computer screen steady. Don't ask.
U
I do have a copy myself! I'm not sure where mine is, but do look-up 'Punch' (as in the drink). It describes a small boy in a boat stirring a mixture of alcohols. I shall say no more.
DeletePunch sounds comfy. Christmas and all that. Warm. A bit like Eggnog of olden days.
DeleteI myself don't go for mixers. Neither do I do hangovers. Which didn't stop one. Marbella/Spain; gangster land. Mid eighties. Yacht harbour. FOS and I met with a friend who kept the cocktails coming. Talk about the innocent. It all tasted of fruit. Lulled into false sense of security. I still haven't forgiven the guy who bought. But then he is not the brightest spark in the tool box - so maybe I should.
FOS - to top it all - had no sympathy. Instead, he tried to feed me an egg the next day. What's wrong with people? Can't one just be ailing without unwanted attention? Now, Cro, there is a question to keep you occupied today.
U
This reminds me of one of my own 'Vernissages'. The gallery owner had made a punch, and some idiot had emptied a bottle of 'eau de vie' into it. We were all as drunk as lords, and some couldn't even find their way home.
DeleteOh my gosh, they sound delicious. I really wish I could travel around and try these local delicacies. Love the wine!!
ReplyDeleteIt was really good, and surprisingly 'light'. We probably could have done with half the actual amount we ate, but we're not weight-watching.
DeleteI wonder if the bougnette is a bit like haslet? Looks a bit similar. We used to have slices of haslet fried as kids.....cheap meal! (It didn't have egg in though)
ReplyDeleteAlso sounds like a variation of faggots.
DeleteI think both Haslet and Faggots have some liver in them and are meatier (I love both), these are more delicate and 'bread-like', with a subtle pork flavour.
Deletep.s. Nice to see you back Rachel.
DeleteThank you. I have just finished my dissertation.
DeleteRachel, welcome back! We've missed you.
DeleteAhh, thank you Camille.
DeleteI had never heard of bougnette. Sounds tasty!
ReplyDeleteOnly those who live down in the Languedoc have heard of them. They haven't 'travelled'.
DeleteThey do look rather tempting. /do you have a recipe?
ReplyDeleteNot as such, other than they contain bread, eggs, and seasoned belly pork. I imagine there's some S & P in there too.
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