Patranque is a rural dish from

Auvergne Auvergne (; ; oc, label=Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Auverg ...

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

made by soaking stale bread in milk and

tome fraîche The Tome fraîche or Tomme fraîche is a hard pressed curd, slightly fermented and unsalted based on cow's milk, traditionally produced in the region of Aubrac and Cantal in Haute-Auvergne (Massif central). History Tome comes from the occitan word ...

(which is very different from actual

tomme cheese Tomme (), occasionally spelled Tome, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Pott ...

: the recipe will fail if tomme cheese is used, since that melts in a very different way) or young

Cantal cheese Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the ''département'' of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was gran ...

.Alfred Durand, ''La vie rurale dans les Massifs volcaniques des Dores, du Cézallier, du Cantal et de l'Aubrac'', Centre de réalisations, d'études et d'éditions régionales, 2006

Recipe

Chop the stale bread or cut it into cubes into a hollow dish. Pour the milk over it and let it soak. Cut the Cantal cheese into thin cubes, as finely as possible, and set aside. Drain the bread, then press it into a colander to remove the milk. Heat the butter in a large, thick-bottomed skillet. As soon as it starts foaming, add the bread crumb and stir with a wooden spatula to soak up melted butter. Then add the cheese gradually without ceasing to stir. Continue the operation on medium heat, while the cheese starts to melt. Season with pepper, salt, onions and garlic. Halfway through cooking, the patranque can be turned over like a large patty.

Bibliography

* *

References

* ''Dictionnaire Multilingue de la Cuisine française''

Notes

French cuisine Cheese dishes Auvergne Auvergne-Rhône-Alpes Massif Central {{france-cuisine-stub

Recipe

Bibliography

See also

References

Notes