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Auvergnat bread and cheese fry-up


Bread crumbs soaked in milk, drained, then fried in butter with cubes of Cantal or tome fraîche and stirred and stirred until it’s all melted. It is very similar to the more common truffade, only made with bread instead of potatoes.

Auvergne Rhône Alpes

Text © Dana Facaros

Image by marmie