Blettes au jus

Preparation info
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    • Difficulty


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

By Peter Graham

Published 1999

  • About

Swiss chard tops are used in a multitude of ingenious ways in Auvergnat cooking. They are an essential ingredient of pounti, falette, poule farcie, farçous and tourifas. The other half of Swiss chard leaves, the white stalk, is as far as I know traditionally cooked in only two ways, <