Preparation info

  • [For


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

One day at about 7 p.m. I dropped in on Jeanne Chabut (see previous recipe) down the road. She had just started her supper. In front of her was a bowl of hot milk with chestnuts bobbing up and down in it. This, she explained, was one of her favourite dishes when chestnuts were in season, as it strongly reminded her of her youth. People were much poorer in those days, she said, and relied more on chestnuts for nourishment than they do now.