| Description | Hautes-Alpes, 05, culinary specialties of the Champsaur valley, according to family Pellegrin, the Tourton was born in the 1830s, once called " the little Jesus cushion." The Tourton was served for Christmas. Made from flour, eggs, butter, potatoes, onions, cream cheese, tourtons like pads fine paste, containing a stuffing made of potato, onion, sour cream, cheese and other ingredients. These pads are fried in oil or stove. They accompany a salad or meat. The Tourton can also be filled with jam or other sweet foods.. |
