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Pâté aux pommes de terre is a savory potato pie originating from the French region of Limousin. It consists of sliced potatoes that are layered with onions, cream, garlic, parsley, salt, and pepper in a flaky puff pastry. Before the 18th century, when potatoes were first brought to France, Limousin pie was made with a combination of crème fraîche and regular bread dough.
It can be served either as a main course or as a side dish, and it is usually consumed while still hot. Traditionally, the pie is served with lettuce on the side, and it is recommended to pair it with a glass of cider or red wine.
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Millassou is a spicy, savory pancake made with grated potatoes, onions, garlic, parsley, salt, and pepper. Sometimes, duck fat, lardons, or eggs can also be included. It is usually served on a big platter and cut into slices. When served as the main dish, millassou is best paired with a green salad on the side, but it can also be served as an accompaniment to various meat stews.
MAIN INGREDIENTS
Farcidure is a traditional dish from the Corrèze region in central France, consisting of dumplings made primarily from a mixture of grated raw potatoes and mashed cooked potatoes, seasoned with pepper, garlic, parsley, and salt. The dumplings can be stuffed with sausage or bacon, previously done by those who were more well off.
The dumplings are usually boiled until cooked through, resulting in a dense, hearty texture, and in some variations, they may be lightly fried or baked after boiling to add a bit of crispness to the exterior. Farcidure is typically served as a hearty main course, but can also be a side to boiled meats and sauce.
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