The green pays de Pompadour accomodates you in the heart of the Limousin Quercy Périgord

> Craftsmen / specialities

Saddlery
- L'artisan sellier
GAUTHEROT Sèverine
21 avenue des trois roches
19230 Troche
Tel: +33 (0)5 55 73 37 76

Chestnuts - apples
COUSTY J.M.
Mépiaud
19230 Troche
Tel: +33 (0)5 55 73 35 29

Jam-making & farm
produce sales
MACARY Georges
Leycuras
19350 Concèze
Tel: +33 (0)5 55 73 93 27

Butcher’s & delicatessen
Société nouvelles des établissements DONZEAU
22 avenue du midi
19 230 Pompadour
Tel: +33 (0)5 55 73 90 54

Yves PRADEAU
3 avenue du Limousin
19 230 Pompadour
Tel: +33 (0)5 55 73 35 51

Cep mushroom and Golden Delicious stir-fry

Ingredients (serves 4)

400 g cep mushrooms (nice, good and firm)
4 Golden Delicious apples
40 g butter
60 g sugar

Preparation

- Slice the mushrooms and cut the apples into four.
- Melt the butter in a pan and cook the mushrooms. Allow them to colour and add the sugar.
- Cook over a gentle heat for another 3 minutes, stirring regularly
- Set aside on a plate

- In the same pan, cook the apple quarters for 5 minutes.
- The add the mushrooms with their liquid.
- Combine thoroughly and serve at once.

Raspberry profiteroles with coulis

Ingredients (serves 4)

For 12 profiteroles:	For the coulis:	For the presentation:
250 ml milk 100 g butter 150 g plain flour 4 eggs	500 g raspberries 500 g sugar 500 ml water	vanilla ice-cream 300 g raspberries icing sugar

To make the profiteroles:

- Boil the milk with the butter
- Add the flour to the boiling liquid
- Stir with a wooden spoon until the dough thickens in the bottom of the pan.
- Off the heat, beat in the eggs vigorously one by one
- Pipe onto an oiled baking tray
- Bake in the oven at 180–200°C for around 15 minutes

To make the coulis:

- Bring the water to the boil with the raspberries and sugar.
- Press through a fine sieve

To serve:

- Cut the profiteroles in 2
- Fill with vanilla ice-cream and raspberries
- Pour the coulis over
- Dust with icing sugar

Ingredients (serves 4)

	For the stuffing:	For the sauce:
1 rabbit, approx. 1· kg, without neck or head, but with liver and kidneys	150 g chicken breast meat 2 shallots 2 cloves garlic 2 slices farmhouse bread 80 g chestnuts 3 or 4 French black puddings 1 glass milk 2 eggs 2 sprigs parsley _ glass Cognac 1 caul for casing the rabbit salt, pepper, thyme duck dripping or butter	1 carrot 1 shallot 1 glass white wine a few chestnuts 1 pot whipping cream

Preparation

- Bone the rabbit completely, taking care not to damage it
- Slice the shallots finely and sweat in the duck dripping (or butter)

To prepare the stuffing

- Soak the bread (crusts off) in some boiled milk
- Mince the chicken breast meat, chestnuts, rabbit liver and kidneys, shallots, garlic, parsley and bread into the bowl with the reserved milk.
- Add the thyme, salt and pepper, the _ glass of Cognac and the eggs, and mix thoroughly using a wooden spoon.

To stuff the rabbit

- Stretch out the caul on a sheet of greaseproof paper
- Lay the rabbit on it, and spread the stuffing over the rabbit
- Arrange the black puddings down the middle
- Roll the whole thing up to make a big sausage
- Wrap the stuffed rabbit in greaseproof paper and tie up with string, avoiding pulling it too tight
- Set the rabbit in a roasting tin with a little duck dripping, roast in a medium oven (Regulo 5–6) for approx. 1 hour
- Baste the rabbit during cooking

To prepare the sauce

- While the rabbit is cooking, prepare the chestnut sauce
- In a frying pan, soften the carrot (cut into rounds) with the shallot, a little parsley, a glass of white wine and a few chestnuts, without browning.
- Deglaze with the cooking liquid from the rabbit, and liquidize to obtain a smooth sauce. Adjust seasoning, and to make it even more delicious, add the cream.