Anne Willan

Patranque or Aligot au Pain

Bread and Cheese Purée

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Aligot made with mashed potatoes flavoured with cheese is one of the most famous of all Auvergnat dishes. In this recipe breadcrumbs take the place of potatoes to make a light version of cheese fondue. Served in bowls it makes a hearty first course; for a main course, try it with grilled sausages.

Ingredients

750 ml milk, more if needed

Method

Bring the milk to a boil in a medium pan, crumble the sliced bread into it and simmer over a low fire, stirring constantly, until the milk is absorbed and the mixture is smooth. Add a little more milk if the bread can absorb it; the amount varies enormously with the type of bread. Add the butter and