I had a little piece of the artisanal boudin noir left over from yesterday and decided to make a tartine. I forget who it was but someone mentioned that they had a cookbook for tartines. Appalled that I didn’t, even though I’m living in France, I felt I just had to have one, not to mention my acquisitive nature and just plain silliness. That’s why the house is too small. Anyway, I bought two.
The silliness not ending there, I didn’t use either of them to make the tartine. I only remembered them after I had made it. Maybe it’s early Alzheimer’s.
The good thing is that I did use up some more of M. Parret’s apples. I’m not really sure what a bushel is but I think he gave me one. The second good thing is that this was absolutely delicious. I sauteed the apples in a little butter, lined out some reblochon cheese on top of a piece of pain de campagne, topped the cheese with slices of boudin and put the sauteed apples on top of that. I broiled the tartine until the reblochon spilled over the sides of the bread. Delightful!