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Tourtière: French Canada: pie Pork, veal, beef, fish, or game and potatoes [61] Trinxat: Catalonia and Andorra: sautee Potatoes, cabbage and pork [62] Xogoi Momo: Tibet: dumpling Potato dough with a minced meat filling [63]
Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [ 1 ]
La Grenouille (French for "The Frog") was a French restaurant at 3 East 52nd Street between Fifth Avenue and Madison Avenue in Midtown Manhattan, New York City. [1] [2] Founded in 1962 by former Henri Soulé apprentice Charles Masson Sr. and his wife Gisèle, later with sons Philippe and Charles, La Grenouille became a location of choice among New York, U.S., and eventually international ...
Balthazar is a French brasserie restaurant located at 80 Spring Street (between Broadway and Crosby Street) in SoHo in Manhattan, in New York City. [4] It opened on April 21, 1997, and is owned by British-born restaurateur Keith McNally.
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.
WHAT: Ring in the New Year in the heart of the city at the historic Brown Hotel with a New Year's Eve festive brunch and dinner. J. Graham's Café: Brunch buffet for $37.95 per plate from 8 a.m ...
In anti-slavery New England William Fox and others advocated for the boycott of sugar from the West Indies to pressure slaveholders. Maple sugar became a substitute for cane sugar, first advanced by Benjamin Rush who published a tract on sugar maples in 1788, and soon after founded the Society for Promoting the Manufacture of Sugar from the ...
^ Hélène-Andrée Bizier and Robert-Lionel Séguin, Le Menu quotidien en Nouvelle-France, Art global, 2004, 124 p. (ISBN 978-2-920718-92-0). ^ Jacques Dorion, Le Québec en 101 saveurs. Historique des terroirs, produits des régions, recettes, meilleures adresses, Outremont, Trécarré, 2001, 144 p.