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Pâté aux pommes de terre (potato pie)
Recipe for 8 people :
Pastry : 500 g flour, 250 g butter or lard, 1 egg, 10 g salt, 5cl water.
Filling : 1-kg firm texture potatoes, 40 cl crème fraîche, 4 small onions, a few sprigs fresh parsley, chervil and chives, 1 egg yolk, salt and pepper
 Method :
Make short-crust pastry with all the listed ingredients. Leave it to rest for half an hour. Wash and peel the potatoes. Slice them finely, rinse in cold water and dry in a tea towel or kitchen paper. Finely chop the peeled onions and the herbs and mix together. Roll out the pastry thinly. Grease a pie dish and line it with 2/3 of the pastry. Alternate layers of potatoes and the herb mixture, seasoning each layer as you go. Cover with the rest of the pastry and seal the edges. Make a hole in the centre, then brush the pie with egg yolk diluted with water. Bake in a hot oven (210° C, gas mark 7) for 45 to 50 minutes. Remove the pie from the oven and cut a circle out of the centre. Pour in the cream, replace the cover and serve very hot.
Pompe aux grattons (brioche with pork scratchings)
 Recipe for 6 people :
2 handfuls of pork scratchings - 500 g flour - 200 g butter - 3 eggs – yeast – salt – lard.
Method :
Mix together the flour, the softened butter and the salt. Add the whole eggs and yeast. Mix thoroughly, incorporate the pork scratchings and leave to rest for 2 hours. Place the dough in a ring on a baking sheet greased with lard and brush it with beaten egg. Bake at 150° C.
Canard à la Duchambais
Recipe for 4 people :
Traditional Duchambais sauce is made with St Pourçain wine, liver, cream and marc.
One duck weighing about 1.8 kg - 150 g lardons – shallots- 1 bouquet garni (parsley, thyme and bay leaf) – salt and pepper - 10 cl Saint-Pourçain wine vinegar - 1 litre crème fraîche - 10 eggs yolks or duck liver marinated in a little marc.
Method :
Cut the duck into pieces and brown them in a large saucepan. Add the lardons, shallots and bouquet garni. Season with salt and pepper and stir with a wooden spatula. Deglaze with the vinegar and cover with stock made from the off-cuts of the duck. Cook for one hour on a low heat. Remove the duck pieces and arrange on a serving dish. Thicken the sauce with a little flour and cook gently for another 10 minutes. Remove from heat, add the crème fraîche and then the egg yolks or finely minced duck liver. Pour over the duck and serve very hot.
Poulet Bourbonnais à la moutarde de Charroux (chicken with Charroux mustard)
Recipe for 6 people
 1 poulet Bourbonnais découpé de 1,8 kg environ - moutarde de Charroux - 1 botte d'échalotes - sel et poivre - crème fraîche - champignons de Paris - vin Saint-Pourçain blanc - garniture aromatique (oignons, carottes, poireaux, bouquet garni).
A 1.8 kg (approx.) Bourbonnais chicken cut into pieces - Charroux mustard - shallots – salt and pepper - crème fraîche – button mushrooms - Saint-Pourçain white wine – for the court bouillon (onions, carrots, leeks, bouquet garni).
Method :
Prepare a stock with the chicken giblets and the vegetables, white wine and water. Reduce by three-quarters. Brown the chicken pieces and place them in the stock. Cook on a low heat for 45 minutes, stirring occasionally. Remove the chicken pieces, thicken the sauce and pour it into a saucepan. Fry the shallots and add to the sauce. Add the Charroux mustard, mushrooms and a little crème fraîche.
Pichenchâgne
Recipe for 4 people :
500 g flour - 15 g yeast – 3 eggs - 100 g butter - 25 cl milk - 1 pinch salt - 2 dessertspoons sugar - 500 g quince (or apples or pears).
 Method:
Sprinkle the yeast over the warm milk and add a pinch of salt. Make a well in the flour, pour in the milk, beaten eggs and softened butter. Mix and knead thoroughly for a good 15 minutes. Peel and core the fruit. Roll out the pastry to a thickness of half a centimetre and place the quartered fruit on it. Turn the edges of the pastry in towards the middle and knead gently to mix the fruit in with the pastry. Shape into a ring, place on a baking sheet and leave to rise for three hours. Brush with beaten egg and bake in a hot oven, checking occasionally.
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