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a thick cake


Millassine, millasson, millas…back in the day this now trendy cake was made with millet flour, and although cooks moved to lighter tasting corn flour once it became available, it retained its old name. Besides corn flour, it contains eggs, sugar, milk, vanilla, and orange flower water; some people had orange zest and Armagnac.

There was also, back in the day, a millassou périgourdin or millassou du Quercy, made of boiled millet flour and pumpkin, and a still popular millassou corrézien, made with grated potatoes and fried like a cake in duck fat with garlic and parsley.


Nouvelle Aquitaine


Text © Dana Facaros

Image by gourmandisesanfrontiers