WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A dish from the Ardèche 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.