Don Asked an Acadian / Quebecois cousine for her recipe and she offered several variations. Which one would you like? -----Original Message----- From: Mona Andrée Sure do! There are several in fact. Here, tourtière, as it is called, comes in different formats depending on the region where it is made. In Montreal, we put little cubes of potatoes with the meat, and use a mixture of veal, porc and beef. In Quebec City, they use mostly porc and veal. In Chicoutimi and Lac Saint-Jean area, venaison is often added along with the meat, with or without potatoes depending on the format. Pie format, no tatters. Deep dish format, pile on the taters and venaison mixed in with partridges and pheasant if you caught any. Easter Township tourtiere is more like New England Meat Pie. More English influence there. Trois-Rivières is similar to Montreal but favours the deep dish approach. Here's a picture of one of my deep dish tourtières just out of the oven, and a paté ready to go into the oven... So which recipe would you prefer ? Mona On 14-11-23 10:48 AM, Paul L LeBlanc wrote: On Acadian, during holiday periods we do a recipe exchange. Would you know of a meat pie recipe close to what you make? We have one that has been in New England for several generation he wants to compare.
Any and all tourtière recipes! I like mine with beef/pork/veal mix - I'm not much into the wild game. I just put 2 pies in the freezer for later. (Last year I went to a bakery and bought one......it was terrible and had no flavor at all). The real Quebec recipes are the absolute best! I just remembered my mothers sometimes had those little bits of potato in it, and sometimes bread cubes, so it was probably the Montréal variety. Her family all came from the L'Acadie/St.Jean area. Don -------Original Message------- From: Paul L LeBlanc via Date: 11/23/14 11:25:26 To: [email protected] Subject: [ACADIAN] Don which Meat pile recipe would you like? Don Asked an Acadian / Quebecois cousine for her recipe and she offered several variations. Which one would you like? -----Original Message----- From: Mona Andrée Sure do! There are several in fact. Here, tourtière, as it is called, comes in different formats depending on the region where it is made. In Montreal, we put little cubes of potatoes with the meat, and use a mixture of veal, porc and beef. In Quebec City, they use mostly porc and veal. In Chicoutimi and Lac Saint-Jean area, venaison is often added along with the meat, with or without potatoes depending on the format. Pie format, no tatters. Deep dish format, pile on the taters and venaison mixed in with partridges and pheasant if you caught any. Easter Township tourtiere is more like New England Meat Pie. More English influence there. Trois-Rivières is similar to Montreal but favours the deep dish approach. Here's a picture of one of my deep dish tourtières just out of the oven, and a paté ready to go into the oven... So which recipe would you prefer ? Mona On 14-11-23 10:48 AM, Paul L LeBlanc wrote: On Acadian, during holiday periods we do a recipe exchange. Would you know of a meat pie recipe close to what you make? We have one that has been in New England for several generation he wants to compare. . ------------------------------- To check our Archive http://archiver.rootsweb.com/th/index/acadian/ ------------------------------- To subscribe to the list, please send an email to [email protected] com with the word 'subscribe' without the quotes in the subject and the body of the message. You will receive a confirmation e-mail to try & stop machine" enrollment spam. Give it the "Name" you would like us to call you. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message