Velouté de Gaudes
(Corn Meal Velouté)
In the Bressan dialect, “gaudes” refers to corn flour or corn meal. The natives of the region of Ain eat a great deal of corn meal, one of the reasons they’re often called “ventres jaunes” – yellow bellies.
Slice three onions very finely and cook them in butter until they are slightly golden. Mix a small amount of chicken broth into a ladleful of corn meal to make a paste and add to the onions with more chicken broth. Beat vigorously and simmer for one-half hour. Add sixteen ounces of crème frâiche, correct the seasoning and serve very hot.
This recipe will make four servings.
(Corn Meal Velouté)
In the Bressan dialect, “gaudes” refers to corn flour or corn meal. The natives of the region of Ain eat a great deal of corn meal, one of the reasons they’re often called “ventres jaunes” – yellow bellies.
Slice three onions very finely and cook them in butter until they are slightly golden. Mix a small amount of chicken broth into a ladleful of corn meal to make a paste and add to the onions with more chicken broth. Beat vigorously and simmer for one-half hour. Add sixteen ounces of crème frâiche, correct the seasoning and serve very hot.
This recipe will make four servings.
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