Farcous recipe of Father Vic

1/ Chop the green of spinach before mincing it.
2/ Prepare a pancake mix quite thick with cream and flour, and put aside.
3/ Prepare a mixture of onions, garlic, shallots, parsley, raisins and dry prunes and add to the green spinach.  Put it all in the blender.
4/ Stir in gently into the pancake mix.
5/ In a pan, heat a good centimetre of oil, and drop in a ladle of the mixture.  What makes a good farçou, is its fried side.
6/ Cook for two minutes on each side.  As soon as the edges of the farçou start to lightly brown.  Its good.  The great master of the Guinguette, Jean-Pierre Vic, adds a few bacon pieces to give even more flavour.

Aligot recipe

For 4 people;
1 kg of potatoes (bintje) - 400g of cheese (tome fraîche) - 200g of thick crème fraîche - 1 or 2 cloves of garlic - salt and pepper

1/Peel the potatoes and the garlic.  Cut the potatoes into large pieces and cook with the garlic for 20 minutes in boiling water.
2/ During this time cut the cheese into fine slices.
3/At the end of the cooking remove the garlic, mash the potatoes adding a little of the cooking water in order to obtain the desired consistency. 
4/Incorporate the crème fraîche stirring with a wooden spoon, then quickly 400g of cheese stirring energetically so as to aerate the aligot which should fall off the spoon forming a ribbon.  You can if you wish, add a crushed clove of garlic, but not everybody agrees with this idea.