The Times-Picayune’s Judy Walker gives Bouillie a shout-out in her Exchange Alley column this week (read it here).  Last week, she was seeking recipes for “pap”,  a custard-based, cracker pudding that is just bouillie under a different name; I and others provided several recipes for eggy, stovetop custard (linked above).

In case you’re seeking another bouillie variation, I posted one back in March ’09, with photos.