Épaule Bonne-Femme (Stuffed Shoulder with Haricot Beans)

Ingredients

• 1 shoulder of medium weight
• fine hachis
• lard (saindoux)
• half a litre of white haricot beans
• 100 grammes carrot
• 100 grammes onions
• butter
• a touch of crushed garlic

Instructions

1. Bone the shoulder and stuff it with a fine hachis.
2. Roll it and tie it.
3. Fry it in lard.
4. Cook it halfway, in a pan or in the oven.
5. Put it in an earthenware dish with, for a shoulder of medium weight: half a litre of white haricot beans cooked two-thirds through; 100 grammes of sliced carrot cooked with the beans; 100 grammes of sliced onions sautéed in butter; and a touch of crushed garlic.
6. Baste this garnish with the cooking fat of the shoulder.
7. Finish cooking the whole together in the oven, basting often.
8. Untie the piece and serve as it is.