mousseux Posted February 2, 2008 Share Posted February 2, 2008 Does anyone know what this is and have they tried it?We have been invited to our French friend for dinner and this is what is on the menu. I have a funny feeling it is going to involve bits of pig that I would not normally eat, I am willing to give it a go I just want to prepare myself ! Link to comment Share on other sites More sharing options...
Alex H Posted February 2, 2008 Share Posted February 2, 2008 According to my 'Bon Appetit' French -English Menu Dictionary (very useful [:D]) it is"pluck - lights, heart, entrails of lamb, pig etc.." [+o(]Good Luck! Link to comment Share on other sites More sharing options...
woolybananasbrother Posted February 2, 2008 Share Posted February 2, 2008 Never, never ask what food is, just go by taste.[6] Link to comment Share on other sites More sharing options...
mousseux Posted February 3, 2008 Author Share Posted February 3, 2008 Thanks can't wait to try it!!!! Link to comment Share on other sites More sharing options...
BJSLIV Posted February 3, 2008 Share Posted February 3, 2008 Halfway down this page reveals that it is a speciality of the Vendee. Consider yourself to be honoured!http://www.saveursdumonde.net/?action=recette_saveur&id=85&lg=fr Link to comment Share on other sites More sharing options...
mousseux Posted February 3, 2008 Author Share Posted February 3, 2008 It's nice to feel honoured but it was the manic laugh and gleam in their eyes that has got us wondering. This was after a conversation of us telling them how much we hate Andouillettes.Yum Yum - I think not! Link to comment Share on other sites More sharing options...
Moulin Posted February 5, 2008 Share Posted February 5, 2008 Good luck - but a word a warning - check a dictionary or 'google' it before hand. For all you know, it could French for 'Swinging Party'!!![:$] Link to comment Share on other sites More sharing options...
Dick Smith Posted February 5, 2008 Share Posted February 5, 2008 Might be nice. Seems to be heart, liver, lungs and belly pork with onion and garlic, parsley and thyme, wrapped in caul. Halfway between a faggot and haggis. None of the used food elements of andouille.Recette here. Link to comment Share on other sites More sharing options...
mousseux Posted February 6, 2008 Author Share Posted February 6, 2008 Haggis or Faggots - yes don't mind those I can manage that but I've also just read Moulin's post!!! I will also bear that in mind - oh deary deary me! Link to comment Share on other sites More sharing options...
rusheslake Posted February 6, 2008 Share Posted February 6, 2008 To be sure just wear your best undies..... Link to comment Share on other sites More sharing options...
mousseux Posted February 7, 2008 Author Share Posted February 7, 2008 Oui, oui got my spinnaker knickers at the ready !!! Link to comment Share on other sites More sharing options...
Loiseau Posted February 7, 2008 Share Posted February 7, 2008 I shall be fascinated to hear what fressure is like! I have so far managed to avoid it int he Vendee. It is much revered by the oldies, and appears to be a blend of pigs' blood, breadcrumbs etc that is rendered down to a sort of spreadable black paste. I read about a local old folks' home having held a day of fressure-making (bet it was a smelly process!), which seems to have been much enjoyed by all.Bon courage! Angela Link to comment Share on other sites More sharing options...
mousseux Posted February 8, 2008 Author Share Posted February 8, 2008 I shall certainly let you know what it's like. Our neighbours, who are not old, have been threatening us with it for a week, fortunately my other half has been working earlies and so far we have got away with it - but there is always this evening! Also don't forget we will have to have this served with the obligatory mogetts, now those I like.I'm waiting with trepidation. Link to comment Share on other sites More sharing options...
artsole Posted February 8, 2008 Share Posted February 8, 2008 Just so those who are interested in the difference, from fressure and swinging party...................the latter is 'une partouse' , happy swinging! Link to comment Share on other sites More sharing options...
mousseux Posted February 8, 2008 Author Share Posted February 8, 2008 Thanks, I will bear that in mind should the occasion arise so I can make a run for the hills!! Link to comment Share on other sites More sharing options...
mousseux Posted February 10, 2008 Author Share Posted February 10, 2008 Well last night was the night and it tasted rather nice.It comes as a block which you heat up in a frying pan rendering it down to a very very rich meaty sort of gravy. The taste is somewhere between black pudding and haggis but not as peppery just very rich and of course it was served with mogetts which you mix in with it. As it is so rich you cannot eat a lot of it which was probably a good thing.A word of warning though, this should not be eaten late at night as it lays very heavy on the stomach. Also don't ever serve it as a romantic dinner for two, it was a very windy night in the mousseux household last night to say the least, although I could put that down to the mogetts.! Link to comment Share on other sites More sharing options...
Suandpete Posted February 10, 2008 Share Posted February 10, 2008 I've seen it everywhere in the shops and wondered what it was and what you should do with it. Does it smell anything like andouillettes (sp?) 'cos if it does I think we'll have to give it a miss! Link to comment Share on other sites More sharing options...
mousseux Posted February 10, 2008 Author Share Posted February 10, 2008 No it smells a bit like black pudding/haggis if you know what they smell like. I would certainly reccommend you give it a try just remember its very rich so you don't need to eat too much of it. It's best eaten as the miday meal so I've been told and if you don't like mogetts you could have it with mashed potatoes.Enjoy! Link to comment Share on other sites More sharing options...
Patf Posted February 10, 2008 Share Posted February 10, 2008 What are mogetts? I googled it and came up with this thread! Link to comment Share on other sites More sharing options...
Clair Posted February 10, 2008 Share Posted February 10, 2008 It's mogettes and they are a type of white beans: http://www.saveursdumonde.net/?action=ingredient_show&id=736&lg=fr Link to comment Share on other sites More sharing options...
Loiseau Posted February 10, 2008 Share Posted February 10, 2008 WHAT ARE MOGETTES? !! [:-))] [:-))] [:-))]Ah, OK Patf, I see you come from the Gers so you are excused...At the risk of veering off-topic here:In the Vendee you cannot contemplate a meal without mogettes. They are white haricot beans (like the ones that make up baked beans), stewed lovingly for hours and served meltingly soft with meat. Gosh, you can see I have become brainwashed over the years. I used to hate them!They are a good foil to meat - i.e. with roast lamb, or (especially in the Vendee) served with slices of grilled gammon. I sometimes serve them with British bangers too. You have to soak them overnight, then add a bit of garlic (but no salt until the end of cooking, or it toughens them), and simmer till soft. In the autumn, you can buy "mi-secs", which are the beans still in their pods. These need no soaking, and rather less cooking. I admit to cheating usually, and buying the excellent version in jars: "au naturel" is just in water, with added salt; "a la paysanne" is flavoured with garlic, meat stock and spices; and my favourite "a l'ancienne" has all the foregoing, plus bits of carrot and bacon.AngelaPS Thank you to the brave fressure-eater! It sounds quite good, actually... Link to comment Share on other sites More sharing options...
mousseux Posted February 10, 2008 Author Share Posted February 10, 2008 No problem, I'm up for the challenge within reason, andouillettes aside!Limpets tomorrow for lunch (can't remember the Patois word for them) but that's Mr Mousseux's challenge I'm allergic to shellfish - ha ha Link to comment Share on other sites More sharing options...
Patf Posted February 11, 2008 Share Posted February 11, 2008 Claire and Angela - thanks for the explanation. Quite a relief, I was thinking they must be yet another french version of mashed potato. I buy beans in jars too, Angela, in the foreign section of Intermarche. They have "Big Beans" from Spain which are very like british tinned butter beans. I make a casserole with stew meat onions and these beans, plus some tinned tomatoes, in the slow cooker. Link to comment Share on other sites More sharing options...
Loiseau Posted February 11, 2008 Share Posted February 11, 2008 Mmmmmmm. That sounds good!Thought you might like this link to a mogette-farmer.A Link to comment Share on other sites More sharing options...
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