French (Fr)English (United Kingdom)

By Geneviève

Serves 4 people

// Geneva Style Longeole

Ingredients – 1 big Longeole, 500-600 g (the longeole is a raw, not smoked, pork sausage made from coarse-grained meat and gelatinous parts).

Preparation – Bring to a boil in a large quantity of water and glently simmer for approx. 2h ¼ hour. Do not pierce the sausage.

// Geneva Style Potatoes

Ingredients – 8 potatoes ; 50 g of butter ; 1 tbsp of flour ; 1 lt of water or light stock ; 1 glass of white whine ; 1 bouquet garni (bay leaf, parsley, thyme) ; 1 clove ; 1 onion ; salt & pepper ; parsley for garnish.

Preparation – Cut the potatoes into small dices. In a saucepan, melt the butter on a low fire until it begins to foam. Add a tbsp. of flour and stir constantly until the mixture turns into a white roux. Gradually add 1 lt. of water or clear stock. Add salt and pepper, the whole onion with the clove stuck into it, the bouquet garni and the potatoes. Add one glass of white wine. Simmer for 30 to 35 min. on a low fire, stiring gently from time to time so that the potatoes don’t stick. When the potatoes are soft, and the sauce thickened a bit, add a nice chunk of butter and chopped parsley.