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
