Sizes : Tofailles are a culinary specialty typically Vosges based on potatoes, bacon or bacon,onions, butter as well as White wine, with or without leek. Several variants exist according to places and habits. The touffaye, a simple phonetic variation of the same word smothered », is the Gaume form of the recipe somewhat divergent. We also find the touffaye in Lorraine.
Etymology: The term “tofailles”, also written “toffâyes”, comes from the dialect of the Hautes-Vosges (in Gérardmer) and means “smothered”. In La Bresse, we say "tofôlles" from the expression "é l'étoffôe" meaning stifled.
Description of the dish: The dish consists of alternating slices de bacon, layers of potatoes andonions in a big flat and to leave simmer for one and a half to two hours over low heat. Potatoes cooked in this way fall apart a lot and the result is a kind of thick mash potatoes Asked bacon if the cooking is very long, which is served with palette de porc smoke (next to salted), called the dehpeuille (remains). It's a dish traditional countryman calorie.
Sometimes the dish exists without the slices de bacon.
Le meal marcaire: Tofailles are a very common dish in the farm-inns of the Hautes-Vosges thatches (Firstmiss, Schmargult, Balveurche, etc.), and are part of a meal traditional meal called "marcaire meal" (a word borrowed from the German Melker, milker) of which here is the detail:
- Foot of meat en crust
– Tofailles accompanied by palette smoke as well as s green
- Cheese : munster farmer or gerome
- Choice of dessert : blueberry pie (called in the Vosges "brimbelles tart", or fromage blanc de munster, or gerome at kirsch (calvados de cerise).
- Drinks : White wine of Alsace (pinot white, sylvan ou riesling)
The Alsatian equivalent: The same dish as tofailles exists in Alsace Haut-Rhinoise, but it bears the dialect name Roigebrageldi. Sharing this recipe from one side to the other of the crest of the Vosges is explained by a centuries-old cohabitation of summer herders, known as marcaires, on the high meadows that are the high stubble. The difference in the name of the dish is explained by the fact that at the time when the Vosges patois was still practiced (before the Second World War), each of the two linguistic communities certainly shared or exchanged many cultural and professional practices, but spoke in his language vernacular.