Madeleine Kamman

Madame Maillet’s Bread with Butter Skimmings Inside

Pain à la Crasse Dedans de Madame Maillet

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This is Georgette’s favorite memory of her grandmother’s baking. It dates back to the 1930s.

Ingredients

  • ½ recipe Pain Tout Blanc
  • ½ cup skimmings from clarified butter (not the whey, only the solids)
  • 1 <

Method

Cut the dough into two equal pieces. Roll each piece into a ball.

Flatten the first ball to be approximately ¾ inch thick and as round as possible. Spread the top of this first layer with the skimmings, leaving ½ inch<