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The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.
Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". [9]
Tourtière: French Canada: Tourtière du Lac-Saint-Jean: French Canada Trinxat: Xogoi Momo: Idiom. In US English, the idiomatic term "meat and potatoes" describes ...
The Saguenay-Lac-Saint-Jean region is the birthplace of the tourtière du Lac-Saint-Jean, soupe aux gourganes and Saguenay Dry. Maritime Quebec , known for its fish and seafood, is a region where cipaille is consumed during the holidays. [ 88 ]
Tourtière; Tourtière du Lac-Saint-Jean This page was last edited on 10 September 2021, at 01:34 (UTC). Text is available under the Creative Commons ...
There is the tourtière, which does not exist anymore. It was a peasant dish, made with passenger pigeons, now extinct. It was replaced by the tourtière du Lac St-Jean, a deep dish pie, served with diced meat, often game birds or pork, or even chicken, but it also includes a variety of veggies, depending on the traditional familial recipe.
Tourtière du Lac-Saint-Jean; Quiaude This page was last edited on 27 November 2024, at 00:27 (UTC). Text is available under the Creative Commons Attribution ...
Marielle Cormier Boudreau and Melvin Gallant, La Cuisine traditionnelle en Acadie : historique des traditions et coutumes culinaires chez les Acadiens du Nouveau-Brunswick, de la Nouvelle-Écosse, de l'Île-du-Prince-Édouard et des Îles-de-la-Madeleine, Moncton, Éditions d'Acadie (réimpr. 1980, 1987) (1re éd. 1975), 181 p.