This is a Languedoc speciality traditionally made the day the pig was killed. Nobody keeps pigs these days so it tends to come out on special occasions (although it’s not particularly expensive to make). As with most traditional dishes, everyone has their own ideas on exactly how it should be made. Steve went to the charcuterie the other day and asked for some pork and pig’s liver to make friginat with. The charcutière told him firmly that what he was proposing to make was not friginat, it was fricassée. Friginat is made only from the neck of the pig, she said. Our two Languedoc cookbooks, with three recipes between them for fricassée and friginat, do not make matters clear. Anyway, since the pig’s neck was not available, Steve went home and made fricassée more-or-less according to the charcutière‘s instructions. This is not fricassée as in cream, chicken and mushrooms, but a pork, liver and kidney stew. It is a surprisingly refined dish, very tasty and much less rich and stodgy than cassoulet.

See below for ingredients. Quantities, of course, are vague. Half of your meat should be not-too-lean pork, 1/4 liver, and 1/4 kidney.

Cut the meats into cubes. Brown the meat in oil or lard, frying the liver and kidney separately afterwards. Add 1 or 2 chopped garlic cloves, salt, pepper, 1 dessertspoon of flour, and add water or stock to cover. Add a bay leaf, thyme, lemon juice, 1 tbs of tomato purée and one of chopped capers. Cook for an hour over a low flame. That’s it! It is invariably served with a dish of white haricot beans cooked until fairly soft.

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