Papet (Swiss cuisine) : The Pope Vaud (or papet aux porreaux), is a flat traditional du Canton of Vaud en Switzerland.
It's kind of hotpot made of a mixed de l and potatoes, cooked up toobtaining of a " stationery ».
We adds sometimes crème fraîche (crème fraîche de Gruyere) Of the White wine even of vinaigre. The Pope accompanied usually another boucle de Vaudoise cabbage sausage, But also Vaudois sausage or liver sausage.
Alliance of White of the potato and shiso du leek, the pope, whose colors recall those of drapeau Vaud, East prepare traditionally the 24 January, memory of'independence vaudoise of 1798. Despite everything, his appearance is probably ? recent. The potato, appeared about plates Swiss when great famine of 1770, was only little cultivated at that time, the tax system being built on the wheat ; the leek, him, according to the Encyclopedia ofyverdon, published between 1770 and 1780, is considered “arousing to lust”, and therefore has a bad reputation.
The origin of the cabbage sausage is also little clear : we finds another trace about written of a pastor Vaud in 1884, but it is difficult to say if sheexisted not before. Anyway, the porc was at this time ? expensive that beef, what allows de doubt by Ancient traditional de sausage au porc. But'addition de cabbage allowed certainly from lower le price comes back.
The pope popularize in the second half XNUMXth century century.
La day from the paper Vaud takes place every année the 1st Friday byOctober since 2009, at the initiative of the ACV (Association of Vaudois charcuterie).
