 | Patranque is a rural dish from Auvergne in France made by soaking stale bread in milk and tome fraîche (which is very different from actual tomme cheese:... 2 KB (242 words) - 18:38, 15 October 2023 |
 | cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended... 2 KB (169 words) - 14:45, 16 November 2023 |
 | flipped over to brown the other side, or lardons are added to it. Aligot Patranque Pachade Auvergne Cheese Lang, Jenifer Harvey, ed. (1988). "Truffade".... 1 KB (146 words) - 11:47, 20 September 2023 |