Le Pommé, cookery tradition

Every autumn, the peoples of Bazouges-la-Pérouse and Tremblay cook « Le Pommé » a 19°century cookery tradition. Similar to a jam but with a slight taste of toffy and a light flavor of prune.

“Le Pommé” is made from new cider and apples, is cooked in a huge Copper pot (la pelle in Gallo) and is mixing (ramaouger in Gallo) with a big wooden spoon (le ribot in Gallo), during 24H, until getting a thick paste.

During the Second World War, “Le Pommé” was made in every farms in the surroundings. The butter was scarce, so the people used to pay others foods with it, instead they used to eat “Le Pommé”. It’s why the second name of “Le Pommé” is “The Poor’s Butter”.

Families and neighbourings met all together to share the cooking (la ramaouegerie in Gallo) of “Le Pommé”. It was a great and happy gathering.

 

NOUVELLE GALERIE

Today, the creation of “Le Pommé”, still a huge traditional event; the 3th Sunday of October, and the last week-end of November in Tremblay. The pommé is for sale in the Tourist office.

Recipes with “Pommé”

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 Sardine Toasts

- 1 can of 8 oils sardines
- 1 spoonful of “Pommé”
- 2 shallots
- 1 spoonful of crème fraîche
- Peppers.

  • Strain the sardines, flatten them and add the finely chopped shallots
  • Mix the crème fraîche and “Le Pommé” together
  • Serve on farmhouse bread, with an Haute-Bretagne soft cider.


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Villecartier Veal Olive

Filling to 6 veal olive :
- 6 veal escalopes
- 1 ham slice
- 50g of fresh white breadcrumbs wet with water
- 3 teaspoonfuls of apples eau de vie
- salt
- 1 petit suisse 
- An half apple cut in little pieces
- Peppers.

  • Mix all of it together.
  • Spread the filling on one side of the escalopes, roll out and tie up them
  • Put a piece of butter in a hot pan and brown the escalopes.
  • Cooking about 15min. Baste with stock.
  • Serve with mushrooms.


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Crumb Cake

- 1 kg of apples
- 1 glass of orange juice
- 1 teaspoonful of cinnamon
- Many “Pommé” as you want
- 100 g of brown sugar

To the mixture :
- 150 g of flour
- 100 g of brown sugar
- 75 g of butter.

  • Peel and cut the apples into thin strips.
  • Make them brown in a pan with cinnamon, brown sugar and orange juice.
  • Cook for few minutes until you get soften apples.
  • Put it into an ovenproof dish and spread a big layer of “Pommé” under.
  • Mix the flour, the brown sugar and the melted butter together, to make the mixture.
  • It’s must looks like to coarse sand.
  • Put the mixture under “Le Pommé” and pack down it with a fork.
  • Cook during 20minutes in a hot oven.
  • Serve it cold or warm.