Preparation info
  • [To make


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

    By Peter Graham

    Published 1999

    • About

    In the course of my conversations with them, several Mourjou people fondly recalled a treat they used to look forward to as children. They described it as consisting of a small ring-shaped piece of pastry, which was first boiled, then baked. It was heavenly, they said, when eaten just after it had been baked in the bread oven that every household used to have. It was clear from their description that the speciality belonged to the large family of échaudés (literally: ‘scalded’ things