FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RABOTTE, DOUILLON
Barer-Stein, Thelma. 1999. You eat What You Are People, Culture and Food Traditions. Firefly Books. Toronto
is a sort of fruit dumpling of Norman origin. The fruit, mostly apple or pear, is enclosed in a shortcrust pastry to make a douillette (a priest's overcoat), from which word comes its name. It is then cooked in the oven.
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a sort of fruit dumpling of Norman origin. The fruit, mostly apple or pear, is enclosed in a shortcrust pastry to make a douillette (a priest's overcoat), from which word comes its name. It is then cooked in the oven.