A hearty Genevaud breakfast casserole, comprised of onions and potatoes.|
Lower and Middle Classes|
- Four tablespoons of butter
- One and a half cups of sliced leeks
- Five cups of chopped celery
- One and a half cups of diced celery
- Two cloves of minced garlic
- Four cups of chicken stock
- 3 teaspoons of salt
- One fourth cup of cream
- Freshly ground black pepper for taste
- Freshly chopped chives for garnish
- One half cup of milk
- Four medium potatoes
- One small onion
- One half teaspoon of paprika
- Parsley for garnish
In lieu of heavier proteins, the active society that is the Genevaud often had to resort to other sources of nourishment to start their day. While goats, sheep, and rabbits were easily accessible, they were too gamey and lean to be considered for breakfast fare. The Hardefel Pandella is one of many successful attempts to create a substantial meal with only vegetables and the abundance of dairy products available in the mountainous region.
Baked dishes, such as the casserole, have existed long before the introduction of the Hardefel Pandella. For the farmers, shepherds, and other members of the working class in Genevaud, it was a simple, economical meal that kept them fed throughout the day and required little effort. It was a good way to make a little go a long way, without feeling like they were compromising by not eating meat. It became increasingly popular as a one-dish meal, baked in clay trays in an oven. This is different from ragouts, like the Zürcher Geschnetzeltes, in that heat is applied to every side of the heating vessel, rather than just the bottom.
In a pot, sauté the onions, leeks, and chopped celery in two tablespoons of butter on medium heat. Continue for ten minutes until the vegetables are softened, before adding the garlic and cooking for a minute more. Add the chicken stock to the pot, as well as salt and pepper for taste. Increase heat until it reaches a boil, before reducing to a simmer for fifteen minutes. In a separate sauté pan, melt one tablespoon of butter and add the diced celery on medium heat. Braise it until soft, and add a half cup of the stock from the pot into the pan. Keep it there for five to six minutes, before taking the softened celery pan off of the heat. Empty the pot into a large mortar, before crushing and grinding any sediment or solid with the pestle. Return it to the pot, add the braised celery, as well as the cream. Add more salt and pepper to taste, and the paprika before setting aside.
Add ten and a half ounces of the prior soup into a small bowl, before mixing with black pepper to taste and a half cup of milk. Thinly slice the onions and potatoes, before layering them carefully in a casserole dish. After completing a layer, pour a ladel of the soup over top. Repeat layers until you reach the top, before dotting the tops with pieces of butter. Bake at 400 degrees for an hour, then serve hot. Garnish with parsley and chives.
- The casserole takes on a beautiful golden color in the oven, with a crispy crust forming over the onions and potatoes. Parsley and chives have been added to provide color and contrast.
- The Hardefel Pandella smells primarily of potato and cream, and is a familiar breakfast-time scent to the common population of Genevaud.
- The flavor is heavy, laden with cream from the celery soup. The potatoes have ideally been baked with little thrashing, resulting in a fuller consistency and a heavier taste.
- The most popular variation of the Hardefel Pandella includes cheese, which actually classifies it as a potato au gratin, rather than scalloped potatoes.
HydraLana, birdsfoot_violet, FireFan96||
HydraLana on 02/22/2020.|
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