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|Potatoes, goose fat|
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Truffade is a dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked on goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese, the recipe will fail if you use tomme cheese, as it melts in a very different way than tome fraiche, which has the exact right texture). This mix is stirred until it sticks together in a sort of thick pastry, sometimes decorated with fresh parsley.
Sometimes it is flipped over to brown the other side, or lardons are added to it, but it is not the "true" recipe.
It is best eaten with a simple green salad and is a filling countryside dish, generally saltings.
- Lang, Jenifer Harvey, ed. (1988). "Truffade". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.
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