Patranque

The patranque is a dish from the Auvergne , more precisely from the Cantal . This bread and cheese dish is made from Cantal or Salers .

Patranque

preparation

The old bread is soaked in milk or bouillon . After spinning, this preparation is processed in the pan with butter and Tome cheese . Onions, garlic or parsley can be added.

Individual evidence

1. ^ Alfred Durand, La vie rurale dans les Massifs volcaniques des Dores, du Cézallier, du Cantal et de l'Aubrac , Impr. Moderne, 1946

swell

• Colette Guillemard, Ethnocuisine de l'Auvergne , éd. Civry, 1980
• Jean Anglade, Pierre Soissons, Trésors de bouche , éd. De Borée, 1996

See also

• Truffade
• Auvergne