After one hour of cooking, remove the meat, place on a plate, cover with foil and keep warm in the preheated oven.
Stir the sauce with crème fraîche, cook at high temperature, stirring, until creamy. Finally, add the finely chopped green of the spring onions.
It goes best with crusty baguette. (
Issue 4/81) The only difficult part of this recipe is getting the Pineau de Charentes. It’s best to try a deli/delicatessen or a well-stocked wine store.
Our tip: use bacon with a subtle smoky note!
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