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We offer you these recipes so that you can cook them at home and maybe improve them too. Our sole purpose is to maintain the true spirit of nature and tradition.
If you wish to pass on your own recipes and tell us about your own experience:


Verjuice or elderflower kir - (non-alcoholic drink)

  • Pour a draught of elderflower syrup (maximum 8ml) in a jug.
  • Add 1/3 verjuice and 2/3 lemonade according to your taste.
  • Serve chilled.
Ingredients (4/6 persons) :
Elderflower syrup 25cl
Perigord verjuice 32cl
1 bottle of lemonade
Ingredients (6 persons) :
1 can of seedless grapes in vinegar (37cl)
200gr Emmenthal cheese cut in cubes
mini wooden skewers or tooth pikes


On each skewer place a cheese cube and a seedless grape.


Wild nettle soup
(from the B.Bertrand "Secrets of nettle")

  • Cook nettle leaves and potatoes in chicken stock.
  • Blend.
  • Add salt, pepper and creme fraiche just before you serve.
Ingredients (6 persons):
150g nettles (one 37cl can)
2 or 3 potatoes
chicken stock,
3 cloves of garlic
3cl "creme fraiche"
Ingredients (6 persons) :
150g nettles (37cl)
150g flour, 75g butter
3 eggs, 10cl "creme fraiche", 20cl milk, garlic, salt, pepper

OH LEGUMES OUBLIESWild nettle quiche

  • Make a shortcrust pastry with the flour and butter, a pinch of salt and half a glass of water.
  • Spread the pastry on a buttered pie plate.
  • Strain and chop the nettles, mix with milk, creme fraiche, eggs and some garlic.
  • Add salt and pepper and pour on the pastry. Bake in warm oven for about 25 minutes.

Fresh duck foie gras with Perigord verjuice sauce

  • Remove nerves and clean the liver.
  • Cut it into thin slices.
  • Fry them for 3 to 5 minutes in a thick bottom pan.
  • Keep warm on absorbent paper.
  • Remove remains of fat from the pan, and place in it 25 to 30 strained seedless grapes.
  • Fry gently then deglaze with 10 cl Perigord verjuice. Pour over the slices and serve hot.
Ingredients (6 persons) :
(Preparation: 10 min)
Perigord verjuice (32cl)
1 can of seedless grapes in Bordeaux wine (37cl)
1 duck foie gras of about 450g or 500g
Ingredients (6 persons):
1 can of purslane mousseline (37cl)
180g fresh salmon
3 yolks
10cl "creme fraiche"
salt, pepper

Salmon and purslane pie

  • Make a shortcrust pastry.
  • Place it on a buttered pie plate.
  • Cut salmon in cubes.
  • Mix with purslane mousseline, creme fraiche and yolks.
  • Add salt and pepper.
  • Pour on the pastry and bake for 25 to 30 minutes in an oven at 220oC/428o F

Salad of cold "pot-au-feu a l'ancienne" (stew)
(from B.Lafon"Guide Gourmand : Oh! Légumes Oubliés") OH LEGUMES OUBLIES

  • Cut in cubes potato, onion, beef and tomatoes.
  • Add salt and pepper.
  • Add eggs and mixed vegetables.
  • Pour vinaigrette sauce on it and serve cold with finely chopped parsley and chervil.
Ingredients (6 persons) :
1 can of mixed legumes oublies (37cl)
600g cold boiled oxtail
2 cold boiled eggs, 2 tomatoes, 1 onion, 1 cold boiled potato,
vinaigrette sauce : 4 teaspoons olive oil, 2 teaspoons glasswort vinegar,
parsley, chervil, salt, pepper.
Ingredients (6 persons) :
1 can of "amours en cage" or ground cherries in Bordeaux wine (37cl)
100g cooking chocolate (containing 70 to 75% cocoa)
50g chocolate vermicelli

OH LEGUMES OUBLIESChocolate topped "amours"

  • Strain the ground cherries and let them dry in the refrigerator for 1 hour.
  • Melt the chocolate in a bain-marie (30o C).
  • Dip the cold fruits in it, you will hold them by their "cage".
  • Place them on a bed of chocolate vermicelli. Serve cool.

Potimarron pie

  • Place a shortcrust pastry on a buttered pie plate.
  • Place 5 halves of pears on it, Mix 2 eggs with the potimarron jam and the creme fraiche.
  • Top the pears with this mixture.
  • Bake in warm oven for 35 to 40 minutes.
  • Shortly before the end of the baking, sprinkle with brown sugar and allow to caramelize.
  • Serve warm or cold.
Ingredients (6/8 persons) :
1 can of potimarron squash jam (32cl)
3 big pears ("Mouille-Bouche" variety)
150g flour
75g butter
2 eggs
5cl "creme fraiche"
brown sugar.
Ingredients (6 persons) :
1l milk
250g rice
1 bottle of elderberry sauce (32cl)
30g sugar, 1 pinch of salt

Rice and wild elderberry pudding
(from B.Bertrand's "under the protection of eldertree")

  • Cook the rice in milk with a pinch of salt and the sugar.
  • Watch carefully to avoid it to stick to the pan.
  • Pour in a gratin plate and top with the elderberry sauce.
  • Bake in the oven for 15 minutes at 180oC/356o F.

Potimarron squash soufflé
(from M.Bellot's recipe, " au Vieux Logis " restaurant at 33-St Loubes)

  • Cook the potimarron squash and crush it into a puree.
  • Add yolk and creme fraiche.
  • Beat up the whites untill they become stiff. Mix with the potimarron.
  • Pour the mixture into a soufflé tin.
  • Cover with aluminium film and bake for 12 minutes in warm oven (180°C/356o F).
  • Serve immediately.
Ingredients (4 persons) :
1 potimarron squash (400g/about 1 pound)
1 yolk, 3 whites
1 teaspoon creme fraîche
1 teaspoon vanilla-flavoured sugar
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