Cornmeal porridge (Las pous) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 355) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Civet of hare (Civet de lièvre)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mirage on January 16, 2010

    Use the simpler method on page 357

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