The Cardoule, emblem of causse

	overhanging the Gorges of the Tarn, like a virtual sun, She illuminates their spectacular cliffs, circuses and escarpments.
    Guiding the tourist or the holiday maker in the search of a lodging to look further deep into their Gorges of the Tarn and region visit, this protected species from large causses also plays the barometers.
	Cardoule Tradition
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Cardoule Hivernal
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Causses & Gorges
version in English version in French

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   already translated

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Traditional course coming down from the Aubrac

The ALIGOT


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            This dish native from the Aubrac, a high plateau with rich traditions of cattle breeding, lying at the crossroads of three departments, may perhaps be regarded as a legacy of burons, these small homes of herdsmen, specially designed to raise the tomme and the cantal cheeses.
      As often, everyone has their own recipe, but this rich and creamy course, usually served on holidays, is most frequently prepared in large quantities.
The ALIGOT
Do it for people
Ingredients for 8 people :
2 kg of potatoes
700 gr of fresh tomme
5 tablespoons of double cream
200 gr of butter
2 garlic cloves (optional)
salt, pepper
lard (optional)



      Cook the potatoes that you will mash in fine and smooth purée.
      In a pot or stewpot, melt some lard, pour the purée, mix with butter, then fresh cream and crushed garlic.
      On the slowed fire, gradually incorporate the tomme sliced into thin strips, while turning vigorously with a wooden spatula and while lifting regularly to stretch the mixture that should be homogeneous as soon as the tomme has melt.
      Some add the fresh cream only at this time.

      Serve immediately, hot, without dish changing, using the spatula !

      You'll find there below some other recipes from Lozere, Causses or Gorges, the first few from a long series:


AligotBajanaCookies Roquefort Recipe with extra Video!Ase farcie
Aigo boulido

Recipes that are not yet translated :
CoupetadoManoulsFougasseGelee de pissenlit
SounalSac d'osTruffadeConfiture de cynorhodon
RetortillatSoupe de campagnePouteilleMesclun au Levejac
Tourte aux epinardsFlequeQuiche aux bettesFlaune

Aligot
Bajana
Cookies Roquefort
Ase farcie
Aigo boulido
Coupetado
Manouls
Fougasse
Gelee de pissenlit
Sounal
Sac d'os
Truffade
Confiture de cynorhodon
Retortillat
Soupe de campagne
Pouteille
Mesclun au Levejac
Tourte aux epinards
Fleque
Quiche aux bettes
Flaune