A dish from the Auvergne made in a number of different ways, depending on the household. The recipe consists of poultry, preferably guinea fowl, roasted, halved, and just a half of the bird boned and the meat finely chopped. This might be replaced with ham or bacon. This is mixed with sautéed chard, parsley and shallots and combined in an eggy batter mix enriched with cream. To this prunes are added and then the whole thing is poured into a mould and baked in a bain-marie. It has a slightly soufflé-like consistency. On the other hand, I have also seen it described as cabbage leaves stuffed with minced meat (US: ground meat). I think that variations on the former description are more likely to be accurate.

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