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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.
^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle de Charlevoix, La Tuque, Éditions La Bonne recette, 1996, 177 p. (ISBN 978-2-9804058-3-9). ^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle de la Mauricie. Un patrimoine culinaire à découvrir, Montréal, Éditions La Bonne recette, 1998, 181 p
Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada.This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec.
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.
The school and the convent of the Congregation of Our Lady of Good Council, the ghost town of Val-Jalbert, Saguenay-Lac-Saint-Jean. The Cultural Heritage Fund is a program of the Quebec government [4] for the conservation and development of Quebec's heritage, together with various laws. [5]
Before the arrival of European settlers, the Indigenous people of the Maritimes, including the Mi'kmaq, Maliseet, and Passamaquoddy, relied on the region's abundant resources for sustencance.
Tourtiere is actually the name of the (apparently now obsolete) vessel in which the dish was cooked. The practice of naming dishes after, well, dishes, is well-attested. Since cooksinfo.com is a reliable source, the explanation entirely plausible, and no source reliable or otherwise is given for the alternate explanation, I am revising the ...
Wiener Schnitzel is a traditional dish in Viennese cuisine, and the national dish of Austria. Cotoletta with potato and lemon Veal piccata (bottom). This is a list of veal dishes, which use or may use veal as a primary ingredient.