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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.
Germaine Cousin-Zermatten, born in Switzerland on 22 April 1925 in Saint-Martin in the canton of Valais, is a Swiss herbalist and author who—following personal research aimed to compile an ancestral knowledge only transmitted orally—has written several books devoted to the phytotherapeutic properties of medicinal plants located in the Val d’Hérens region.
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.
^ 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).
The pouding chômeur is a basic cake batter onto which a hot syrup, typically maple or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish.
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.
Mere Maury (born Marie-Louise Gélibert in 1863 in Bourg-de-Péage), married Annet Maury in 1885. [29] In 1894 she inherited her parents' cafe and added ravioli to the menu. [ 29 ] She died in 1941.