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Aligot
This dish originated in the Auvergne, but everyone in the Arde region eats it too. Some people prefer it without the garlic. It can be served on its own, with a salad, or as an accompaniment to grilled fish or meat. I serve it with sausages and tasty onion gravy known as Sauce Lyonnaise.
Serves 8
2.5Kg floury potatoes (e.g. King Edward or Cara)
2 garlic cloves, peeled
250ml double cream
100g unsalted butter
750g cheese (Cantal or Lagiole is best), grated
salt and pepper
1. Peel and wash the potatoes, then boil with the garlic until tender.
2. When cooked, strain and mash the potatoes and garlic, and return the pan to the stove over a very low heat.
3. Add the cream, then the butter, and mix well. When the butter has melted, stir in the cheese. Work the mixture until the cheese has blended with the potatoes.
4. Season to taste and serve immediately.
Cassoulet
French Onion Soup
Simple Chocolate Truffles
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