Preparation info
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Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

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When Auvergnat cooks make pounti, chou farci or a stuffing to go into a boiling hen, veal breast or guinea fowl, they often err deliberately on the generous side as far as quantities are concerned. That way they are certain they have enough to go into the dish or stuffing, and any mixture left over can co