4 Troyes andouillettes
150 g dry beans
150 g cranberry beans
1/2 chaource cheese, not too ripe
2 soup spoons of crème fraîche
1 dl of brown stock (calves bones, thyme, bay leaf, parsley stalks, flour, butter)
salt, pepper, diced shallots, chives, tarragon, chervil.

Soak and cook the beans

Preparing the brown stock: caramelize the calves bones in the oven then place them in a saucepan filled with water twice the depth of the bones. Add the thyme, bay leaves and parsley stalks. Simmer for 5 hours. Retain and filter the cooking juices.

Preparing the roux: mix the flour with the warm butter to form a thick paste.

Mix the juices with the roux

Mix the beans (soaked and cooked in water) in a salad bowl with the brown stock, cream, shallots, crumbs of chaource cheese, salt, pepper and herbs. Put everything into a gratin dish. Place the bare andouillettes on top and the slices of Chaource on the andouillettes.

Cook au gratin in a very hot oven for 15 minutes.

Bon appétit !