Mourtayrol

Preparation info

  • [For

    eight

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

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