Gaudes

the gaudes were during many generations a basic Aliment not very expensive for the country families of the Bresse. The principal ingredient of this receipt is the roasted Cornstarch which, mixed with milk, constitutes a relatively consistent Bouillie. During the periods of food shortage or war, the gaudes constituted the source of principal subsistence of the Bressan. Its appétissant aroma makes of it nevertheless a dish still snuffed nowadays in wintry time. It is in reference to the color of the cornstarch roasted that the bressans were called the " bellies jaunes".

History and anecdotes

Christophe Colomb brought back corn in Europe at the end of XVéme century. The cereal arrived to Bresse two centuries later and was initially used with food of the cattle and famous the Poulet as Bresse. This variety was called corn of yellow Turkey then corn of Bresse . Very quickly the peasants became aware of its food values for the man and started to torrefy ears of them in order to draw a flour easy from it to preserve. Escaping the dîme, its very fast success fur. At the beginning of the XIXéme century the potato becomes an alternative and, the standard of living improving with food diversification, the gaudes were not consumed from now on more but with the breakfast. The arrival of the coffee to milk in the practices relegated the gaudes as of the years 1920 to the folk row of curiosity.

In Latin gaude means do you delight , is there this a discrete translation of the famous good-naturedness bressane? The same applies with the expression it is skin of gaude which translates substantial marrow of François Rabelais.

A more recent variation of the use of this flour are the " gaudrioles" , sanded containing gaudes amalgamated with butter, sugar and eggs. There exist other alternatives such as pellets of gaudes (floods), cake of gaudes (millassou), crepes, fried fish.

The gaudes are also known in the the High-Jura and the Côte of Gold.

Receipt of the gaudes

Ingredients for 4 people

200 G of gaudes

2 liters of water

Preparation

In a caquelon to put water and to water the flour to avoid let us catons them (grumeaux). It is what is called in patois damölai the gaude

Carry to boiling.

When they are sufficiently watered, one carries them on a fire which is not too burning and one stirs up them without stopping with a large spoon out of wooden (ladle) so that they do not attach, while always turning in the same direction.

As they thicken, one pours milk there to clear up them.

After at least an hour and half of boiling the gaudes are cooked.

Pour them in a soup plate and sprinkle cold milk. One can also add a knob of butter or a few spoonfuls of cream.

The cooled and hardened gaudes, cut out in square can be last with the furnace, or butter in a frying pan.

Bibliography

80 receipts of gaudes, Alwati with the Montbarbon bookstore, Borough-in-Bresse
Kitchen of Burgundy by Famill Vincenot
Celebration of the gaudes by Robert Bichet

External bond

Taron '''

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