| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Corn, French, Cakes, Quickbreads | 1 | Batch |
INGREDIENTS
| 125 | g | Finely ground cornmeal |
| 100 | g | Goose fat |
| 2 | tb | Wheat flour |
| 100 | g | Gruyere cheese |
| 1 | Egg | |
| 500 | ml | Salted water |
INSTRUCTIONS
Boil in a stewpot 500 milliliters of salted water. Pour in the corn meal and stir it with a wooden spatula until you have a thick porridge. Add two tablespoons of the goose fat, mix well and take off the heat. Lightly grease your work-surface, spread out your porridge over it to a thickness of about 3 millimeters, smooth it out and let it cool. Beat the egg. Sprinkle the wheat flour over part of your work surface. With a sharp knife, cut squares from the porridge mixture, brush them with the egg and pass them through the wheat flour. Golden both sides in a frying pan in the remainder of the goose fat. Serve immediately, sprinkled with grated Gruyere. This corn cake or bread is very simple to make and is called a rimote or milassou. It is to be found particularly in the Vezere Valley, in and near the town of Montignac, the location of Lascaux Cave where is found illustrated on its walls Aurignacian paintings. NOTE: A sweet biscuit, cruchade, is made in the same way, but eaten sprinkled with lemon and sugar. BENTLEY, James: Life and Food in the Dordogne. New Amsterdam Books/Meredith Press. New York. MM Format by John Hartman Indianapolis, IN [email protected] From: Date:
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