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

By Peter Graham

Published 1999

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Mourtayrol is a sumptuous saffron-flavoured concoction of several different boiled meats which, like pot-au-feu or potée, is served in two instalments, one liquid, the other solid. It is something of a mystery dish. It almost never appears on restaurant menus or family tables nowadays, not even at banquets. This is not easily explained. The reason can hardly be that saffron is no longer cultivated in the Rouergue, the home of the dish, as the spice is widely available t