Truffade

This article was registered on the website of quality assurance on July 20, 2020 . Please help to improve it and please take part in the discussion ! The following still needs to be improved:  Inadequate - who is making the most of the article? Lutherans ( discussion ) 23:45, Jul 20, 2020 (CEST)

Truffade, classically served with salad and raw ham

The truffade is a dish from the Auvergne , more precisely from the Cantal . This potato tome cheese dish made from Cantal cheese or Salers cheese is served with a green salad. It is often accompanied by raw ham.

literature

• Lang, Jenifer Harvey (Ed.): Truffade. in: Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia . Crown Publishers, New York 1988, ISBN 0517570327

Web links

Commons : Truffade  - collection of images, videos and audio files

Individual evidence

1. ^ Jean Roux: L'auvergnat de poche. Assimil , Chennevières-sur-Marne 2002, ISBN 978-2-70050319-7 .