Limousin is a pretty place of France and it is marked by the century old war. The splendid cathedral of Limoges of the XIIIth century is visited even today. It was in 1736 that saw the birth of the first ever earthenware factory in Limoges. The porcelain production in the city is quite famous, and its richness is great that it is found on the tables of several restaurants all over the world. In fact, once porcelain comes to mind, we speak about Limousin as it is the celebrity of the city. The Limousin cuisine is highly popular for the ox, its sweet chestnut, and potato with sheep tongs that is serviced with Branceilles Wine. You should also taste the Violet Mustard that gives a spicy taste to the roasted steaklet of duck.
When it comes to the cuisine of the Limousin region of France, here are a few recipes that are popular in the region.
Cream of Cep Mushroom Soup
For the Cream of Cep Mushroom soup, you need the following ingredients.
- 1 lt of mushroom coulis
- 300 grams of small cep mushroom
- 20 grams of Goose fat
- 50 grams of Smoked duck breast
First, you need to cut the cep mushrooms and the smoked duck breast in the form of small dices. These pieces have to be pan fried with the goose fat. In attractive soup bowls, pour some of the cep and smoked duck breast mixture, and then pour the hot mushroom coulis above the mixture. Now, serve the soup with some toasted baguette that is diced finely.
To make stuffed cabbage recipe, get these ingredients.
- 1 green cabbage
- 3 onions, 3 carrots and 3 garlic cloves
- 200 grams smoked bacon
- 1 kg potatoes
For the stuffing, you need to keep the follow ready.
- 1 egg
- 350 grams of minced veal, minced chine of pork, and minced shoulder of lamb each
- Parsley, thyme, and sage
Pull out the leaves of the cabbage and blanch the leaves in salted boiling water for around five minutes. Then, let the leaves cool in cold water and get them strained thoroughly so that they do not leave out water when cooked. Prepare the stuffing by combining the minced meat ingredients with minced parsley. Then, add salt, pepper, egg a mix everything together. Peel and chop the vegetables. Prepare 80 cm long pieces of strings for cooking and dispose them on your worktop in a star shape. Keep a big cabbage leaf aside and place three leaves that overlap in the center of the star. Add a little stuffing in the middle and more leaves to make your cabbage. Do the same, until the big leaf that is kept aside covers the cabbage.
Use each cooking string to carefully close the stuffed cabbage and make it into a round shaped cabbage as it was earlier. Place the cabbage into a big dish with garlic, vegetables and smoked bacon that is diced. Bake the contents for 90 minutes at 230°C. That’s it! The stuffed cabbage dish is ready.