Pounti Auvergnat - La Tonnelle Hotel

Ingredients

• 300 g chopped bacon
• 300 g chopped pork (shoulder)
• 200 g greens of finely chopped Swiss chard leaves
• 1 large chopped onion with 1 handful of simple parsley
• 1 little thyme flower
• 180 g of pitted prunes, dipped the day before in a salad bowl of hot tea drained and cut into large dice.
• 4 of milk
• 120 g of flour
• 4 eggs
• Salt and pepper from the mill