Pourassou: Pourassou is the Auvergne name for civet (Amaryllidaceae family - Botanical name: Allium schoenoprasum), which is also known as chives.
In Corrèze, pourassou is a mixture of butter and finely chopped chives, seasoned with salt and pepper, which can be enjoyed on toast, on thin slices of country bread.
On en fait également une tourte....
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