Cookery Group

Last Thursday Christiane hosted the Cookery Group. The group was not complete but we had an excellent afternoon. Christiane suggested we make a Gouline angevine, a speciality of the region between Angers and Saumur.
We talked about the two terms rillons or rillauds (in the Vendée we call them rillons and in the Anjou region rillauds) and where the British people could get them, as in the UK cuts of meat are not cut in the same way as in France. A delicious tea with lemon cup cakes was served while the Gouline was cooking.
We then tasted the Gouline angevine. At the end Christiane showed us the contents of a parcel she had received in the post that very day and made us guess what the leaves were. It was wild garlic, which is easy to grow in our gardens and with which we can make delicious dishes. Many thanks to Christiane for her hospitality.


A.F.B. Thursday 11th April 2024 at Christiane’s house

ANGEVINE recipe : « Gouline à ma façon »

Serves 6 to 8

  • 3 to 4 Rillauds (or Rillons) about 400g
  • 20 cl crème fraîche
  • 300 g button mushrooms
  • 2 eggs
    180 g shallots
  • 1 tablespoon mustard
  • 30 g butter
  • 1 tablespoon flour
  • 1 shortcrust pastry

Slice the shallots, clean the mushrooms, then cut them into quarters,
Brown in a pan with the butter, shallots and mushrooms, lightly salt then cook for around 10 minutes but do not overcook, put a lid on so that they do not dry out too much. Reserve this preparation

In a pan, heat the crème fraîche with the mustard then the flour, mix well then add the two eggs while mixing again, add the mushrooms with the shallots, stir all the ingredients well, add salt and pepper very lightly then set aside this preparation and let it cool a little.

reheat the oven to 200°

Cut the rillauds into strips of 4 to 5 mm, put the dough in the mold then place half of the mushroom preparation on the dough then cover with half of the slices of rillauds, arranging them close to each other, then put back the rest of the mushroom preparation then the rest of the rillaud slices.

For presentation, you can fold the edges of the dough a little over the preparation.

Place in the oven between 190 and 200 degrees and bake for 30 to 40 minutes.
When the dough is colored, cooking is finished. Remove the tart from the oven then let cool a little and enjoy it warm or hot with a small salad.