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CHOUCROUTE GARNIE

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Olympia Provisions

from the OP Cookbook

SERVES 8

The Thirty Years’ War, which came to an end in 1648, gave Europe the concept of a strong sovereign state and gave France choucroute garnie. With the annexation of Alsace and Lorraine, France gained important strategic and gastronomic high ground. But enough dusty history. What of the dish? Sauerkraut, cooked with bacon, stock, and dry white wine, then garnished with pork—lots of pork. I’ll give you the knowledge to make all of the components on the following pages, and here you can bring them together in one grand dish. Don’t forget a crisp salad and copious amounts of crisp Riesling (Albert Boxler or Dönnhoff will do nicely) as perfect accompaniments.

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CHOUCROUTE GARNIE

Ingredients

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