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Name: Rimote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 125 g Finely ground cornmeal; 2 tb Wheat flour; 500 ml Salted water; 1 Egg; 100 g Gruyere cheese; 100 g Goose fat

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INGREDIENTS

125 g Finely ground cornmeal
2 tb Wheat flour
500 ml Salted water
1 Egg
100 g Gruyere cheese
100 g Goose fat

Batch

INSTRUCTIONS

Boil in a stewpot 500 milliliters of salted water. Pour in the corn meal and stir it with a wooden spatula until you have a thick porridge. Add two tablespoons of the goose fat, mix well and take off the heat. Lightly grease your work-surface, spread out your porridge over it to a thickness of about 3 millimeters, smooth it out and let it cool. Beat the egg. Sprinkle the wheat flour over part of your work surface. With a sharp knife, cut squares from the porridge mixture, brush them with the egg and pass them through the wheat flour. Golden both sides in a frying pan in the remainder of the goose fat. Serve immediately, sprinkled with grated Gruyere. This corn cake or bread is very simple to make and is called a rimote or milassou. It is to be found particularly in the Vezere Valley, in and near the town of Montignac, the location of Lascaux Cave where is found illustrated on its walls Aurignacian paintings. NOTE: A sweet biscuit, cruchade, is made in the same way, but eaten sprinkled with lemon and sugar. BENTLEY, James: Life and Food in the Dordogne. New Amsterdam Books/Meredith Press. New York. MM Format by John Hartman Indianapolis, IN hartman@indy.net From: Date:

NOTES

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Rimote

125 g Finely ground cornmeal
2 tb Wheat flour
500 ml Salted water
1 Egg
100 g Gruyere cheese
100 g Goose fat

Boil in a stewpot 500 milliliters of salted water. Pour in the corn meal  and stir it with a wooden spatula until you have a thick porridge. Add two  tablespoons of the goose fat, mix well and take off the heat. Lightly  grease your work-surface, spread out your porridge over it to a thickness  of about 3 millimeters, smooth it out and let it cool. Beat the egg.  Sprinkle the wheat flour over part of your work surface. With a sharp  knife, cut squares from the porridge mixture, brush them with the egg and  pass them through the wheat flour. Golden both sides in a frying pan in the  remainder of the goose fat. Serve immediately, sprinkled with grated  Gruyere.    This corn cake or bread is very simple to make and is called a rimote or  milassou.  It is to be found particularly in the Vezere Valley, in and near  the town of Montignac, the location of Lascaux Cave where is found  illustrated on its walls Aurignacian paintings.    NOTE:  A sweet biscuit, cruchade, is made in the same way, but eaten  sprinkled with lemon and sugar.    BENTLEY, James: Life and Food in the Dordogne. New Amsterdam Books/Meredith  Press.  New York. MM Format by John Hartman Indianapolis, IN  hartman@indy.net From: Date:

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Nutrition

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Serving Size: 1 Batch (389g)
Recipe Makes: 1 Batch

Calories: 1432
Calories from Fat: 1236 (86%)

Amt Per Serving		% DV

	Total Fat 137.4g	183 %
	Saturated Fat 48.2g	241 %
	Monounsaturated Fat 68.7g
	Polyunsanturated Fat 13.5g
Cholesterol 421.5mg		130 %
Sodium 406.7mg		14 %
Potassium 204.7mg		5 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 9.2g
Protein 38g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1432

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