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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 ]
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.
Best known as "Madame Benoît," she wrote 30 books during her career, including the Encyclopedia of Canadian Cuisine (currently out of print). [3] She appeared regularly on CBC Television's Take 30 [5] and later became a proponent of microwave cookery, writing several books on the subject as well as appearing in television commercials for Panasonic microwaves.
^ Émilienne Walker-Gagné, La Cuisine de mes grand'mères. Recettes d'autrefois, Montréal, Grandes éditions du Québec, 1974, 186 p. ^ Gertrude Larouche, 350 ans au coin du four, 1989, 177 p. (ISBN 978-2-9801430-0-7). ^ Hélène-Andrée Bizier, Cuisine traditionnelle des régions du Québec, Éditions de l'Homme, 1996 (ISBN 978-2-7619-1347-8).
Nun's farts (Pets de sœur in French), is a French Canadian dessert that is made from pie dough; often from left over Tourtière dough, that is layered with butter, brown sugar, then rolled, sliced, placed in a pan, covered with additional brown sugar, and finally baked. [1]
Grand-pères, grand-pères au sirop d'érable or grand-pères dans le sirop d'érable is a traditional pastry in Québécois and Acadian cuisine. The term pépère is also used to describe this dish in some regions of Quebec like Beauce. [1] This pastry is commonly served during "le temps des sucres" in sugar shacks.
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Salmon pie, known as pâté au saumon in Quebec, is a pie or variant of tourtière filled with salmon. [1]In Ireland, the most popular form of salmon pie resembles more chicken pie, where distinct pieces of salmon are cooked in the pie, in a sauce resembling suprême sauce, in the base of which other ingredients have been cooked.