A potato and chestnut purée with milk or wine (Pouti) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 204) by Mireille Johnston

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

Accompaniments: A turkey stewed in red wine and herbs (Civet de dinde); Hare (or turkey) marinated, then cooked with cream and grapes (Lièvre de Pâques); Braised goose with mustard and wine (Oie à la moutarde)

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

  • Eat Your Books

    Can substitute white wine for milk.

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