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
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One of the most traditional delicatessen

THE STUFFED ASE


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Do it for people
Ingredients for 6 people :
1 pig stomach
800 gr of sausage meat
6 eggs
12.5 centiliters of milk
4 overcrowded tablespoons of flour
200 gr of prunes
Salt and pepper



      To Prepare the stomach, see the recipe of the bag of bones.
      Then, attack the filling :
      Mix sausage meat, flour, eggs by pouring the milk little by little while turning vigorously. Eventually adjust seasoning. Some people add various chopped aromatic herbs...
      Incorporate the pitted prunes and fill the stomach with all the stuffing.
      Sew the stomach and then put it to cook in a saucepan, a Dutch oven or a stockpot large enough to make it widely and completely covered with water.
      Let it cook at a rolling boil, between two to three hours.
      Serve very hot with boiling potatoes.
      Also can be enjoyed cold with a good hearty green salad.

      So search there below for 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