A recipe from Florence of the Auberge de Margaridou

This dish is prepared in many different ways, depending on the household. Some cooks plump the prunes in warm, slightly sweetened tea, others add slices of ham or stale bread. When made with pork, spinach, Swiss chard, onions, prunes and herbs, pounti takes on the flavors of the northern Cantal region. The version made at the Auberge de Margaridou has the delicious aroma of poultry, and when Florence can get her hands on a nice guinea fowl, it is used in the pounti.

1. Roast the guinea fowl in the oven with some of the small pieces of bacon; bone half of the bird, reserving the other half for another use; chop the meat finely.
2. Combine the milk, cream, flour, eggs and butter to form a batter; add a pinch of salt and pepper;
3. finely chop the chard leaves, parsley and shallots and sauté them in a skillet with a few pieces of bacon; remove from the heat and let cool.
4. Combine the three mixtures to form a batter that is neither too runny (if it is, add more guinea fowl meat) or too thick (if so, add more milk);
5. add the prunes and pour the mixture into a parchment-lined loaf pan or other mold that is at least 5 cm (2”) high;
6. place in a pan of hot water in a preheated 150° C (300° F) and bake for 45 minutes, checking for doneness with the tip of a knife or a skewer.
7. Slice the pounti while still warm and serve with some hot homemade tomato sauce.