Peel 1 kg of fresh white asparagus using a vegetable peeler, then cook for 10 to 15 minutes in a large pot of salted boiling water. Then melt 30 g of salted butter in a pan until it takes on a nice hazelnut color and add 20 cl of liquid cream. Let cook for a few minutes over low heat. Serve the asparagus hot with this sauce. It's a simple recipe, but delicious!
The Sarthoise pot is a Sunday dish made with chicken and rabbit. Brown 700 g of Loué chicken breast in pieces in a little oil then add 120 g of deboned rabbit cut into pieces. Then add 150 g sliced button mushrooms and 100 g diced ham stock. Cook for 15 minutes then reserve the meats. Deglaze the pan with 250 ml of dry white wine (Jasnières). Reduce to 3/4, and add 1/4 liter of veal stock. Reduce again then pour 20 cl of fresh cream, salt, pepper. Cook for a few minutes then serve with steamed carrots and green cabbage.
Also called fion, flan maraîchin is a typical Vendée dessert. Start by preparing the dough by pouring 350 g of flour into a large bowl. Form a well and put in 1 egg, 10 cl of cream, 50 g of salted butter cut into small pieces, 30 g of powdered sugar and a little water. Mix the paste to obtain a homogeneous consistency. Roll out the dough with a rolling pin and fill a mold with high sides. Then cook the dough by plunging the mold entirely into a large pot of boiling water. Cook for 5 minutes then let stand overnight. Then prepare the flank:boil 1 liter of milk with 1 vanilla pod and 1 cinnamon stick. Add 5 beaten eggs with 120 g caster sugar. Pour into the batter and bake for 1 hour at 180°C. Enjoy cold.
