For the locals, it is ESSENTIAL to leave a small amount of broth at the bottom of your plate and then add a slug of red wine, stir it around and then drink the wine-tourain mixture straght from the soup bowl. This is known as ‘faire chabrol’ and proves you are a real Perigordin. It also tastes pretty god.
Tourain for 4
- 1 medium onion, sliced and chopped.
- 4 cloves of garlic, (2 if you are a wimp)
- 2 soup spoons of duck fat
- 2 soup spoons of flour
- 1 litre of chicken stock
- 1 egg
This is the classic tourain, but it makes a splendid base for more ambitious soups, so you can top it off with cheese (a good French Cantal or a Gruyere or even Parmesan are all good). Or you can add carrots and other vegetables, or even leftovers.