La Dombes, Ain, France
Velouté de Gaudes
(Corn Meal Velouté)
In the Bressan dialect, “gaudes” refers to corn flour or corn meal. The natives of the region of Ain eat a great deal of corn meal, one of the reasons they’re often called “ventres jaunes” – yellow bellies.
Slice three onions very finely and cook them in butter until they are slightly golden. Mix a small amount of chicken broth into a ladleful of corn meal to make a paste and add to the onions with more chicken broth. Beat vigorously and simmer for one-half hour. Add sixteen ounces of crème frâiche, correct the seasoning and serve very hot.
This recipe will make four servings.
La Pyramide, Vienne, France
Even if certain guests make a “frown soup,” always keep a smile.
One must be able to withstand a disagreeable remark. Strong spirits hold no grudges.
-- Fernand Point