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French rural dish
Patranque (Occitan: Patranchus) is a rural dish from Auvergne in France made by soaking stale bread in milk and tome fraîche (which is very different
Patranque
French cheese
cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended
Tome_fraîche
Rural French dish made with potatoes and curd
over to brown the other side, or lardons are added to it. Aligot Pachade Patranque Lang, Jenifer Harvey, ed. (1988). "Truffade". Larousse Gastronomique:
Truffade
PATRANQUE
PATRANQUE
PATRANQUE
PATRANQUE
Girl/Female
Tamil
Mild, Goddess Durga
Girl/Female
Arabic, Australian
Eyes; Important
Boy/Male
Muslim
Friend of God, Title given to prophet Ibrahim
Boy/Male
Shakespearean
Two Gentlemen of Verona' Servant to Antonio.
Boy/Male
English
Beautiful vale/valley.
Girl/Female
Arabic, Australian, Indian, Malayalam, Muslim, Parsi, Zoroastrian
Full Moon; Butterfly
Boy/Male
Indian
Girl/Female
Sikh
Victory with lords elixir, One who delights in the elixir of virtues
Boy/Male
Tamil
No obstacles, Calm, Happy, Goddess of wealth
Boy/Male
Tamil
Sacrifice
PATRANQUE
PATRANQUE
PATRANQUE
PATRANQUE
PATRANQUE