Fouée
The fouée is a small ball of Pain whose name and receipt vary according to the areas.
The history of fouée is related to that of the bread. Formerly, once per week, one found oneself in family close to fire for taken care fouées. While waiting for that the furnace is hot enough for the cooking of the bread, one prepared fouées with the remainder of bread dough. Those were eaten, furnished at once with Rillette S and Mogette S.
It is a traditional receipt of the rural regions of the west of the France.
Receipt of fouée
- Ingredients:
- 500 G of flour.
- 1 spoon with salt soup.
- 15 G of yeast of baker.
- Between 1/4 and 1/2 liter of tepid water.
- Preparation:
- To put the flour in a basin with salt.
- To mix yeast with tepid water in a coffee cup.
- To pour yeast in the basin by brewing the Flour.
- To add tepid water gradually, without stopping brewing, until one obtains a homogeneous paste.
- To let put back the paste during approximately 4 hours.
- To make pellets which will be flattened with the palm of the hand then, with a roller.
- Cooking:
- a furnace preheated at the temperature of 450°C approximately, to put wafers at the furnace during approximately 2 minutes.
- Tasting:
- To divide fouée into 2.
- To furnish fouée according to your taste with Mogette S (haricot beans of the Vendée), with rillettes of duck or goose, slightly salted butter, jam, or other.