INGREDIENTS

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
hartman@indy.net From: Date:

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