From ‘broyé’, "pounded". It is a Béarnaise porridge broth made with white (uncooked) or roasted maize flour and milk It may be either savoury or sweet and can be cooked with vegetable stock until thick, cooled, sliced and then made into fritters. In Poitou this is a large biscuit (US: cookie) made from a shortbread-like dough.
