QUEBEC-RESEARCH-L Archives

From: mo sabourin <>
Subject: Re: [Q-R] My recipes.......
Date: Thu, 14 Dec 2000 08:24:38 -0600
References: <00c601c065d2$2b88d860$dcccfdcf@default>

Hi Dianne and all on this great list!

Thanks for the delicious sounding recipies, I am looking forward to trying them!

Mo Sabourin

Diane wrote:

> Hi all you good cooks, These are my recipes from the Chicoutimi area,
>
> Tourtière du Saguenay/Lac St. Jean
>
> 2 lbs of beef *, cut into ½" cubes
> 2 lbs of pork *, cut into ½" cubes
> 2 lbs of veal *, cut into ½" cubes
> 2 good sized chicken breasts, cut into ½" cubes
> 1 pound of lean 'salted pork'
> 5 lbs of white potatoes, cut into ½" cubes (should be the equivalent of the
> meat volume)
> 2-3 good sized white onions, diced
> Salt & pepper to your taste
>
> Mix all ingredients together.
>
> Piecrust, (top and bottom) for a large metal pan.
>
> Place the ingredients into a deep (app. 5") metal pan (I use a roasting pan)
> which has been lined with your favorite unbaked pie crust and which has been
> rolled out slightly thicker that you would use for an ordinary pie.
> Place top pastry over filling ensuring that it is well sealed. Make a hole
> (about the size of a quarter) in the middle of top pastry and add lukewarm
> water (app. 2-3 cups) till you begin to see the water about the meat and
> potatoes.
>
> Bake at 225 -250 degrees, for about 6 - 7 hours.
>
> · Beef: you can use a nice slice of Round steak, ½" thick, or cubed stewing
> beef (this replaces deer, moose meat).
> · Pork: I use cubed stewing pork for this.
> · Veal: I use cubed stewing veal for this.
> · Chicken: replaces the Hare
>
> Paté à la viande / Meat pie
>
> (This recipe is for one pie only.)
>
> 1 lb. of ground pork (in the round preferably)
> ¼ cup of chopped white onion
> 1 teaspoon of salt
> 1/8 teaspoon of pepper
> 1/3 cup of boiling water
>
> Pie crust for a 8 -9 " double crust pie.
>
> Brown meat just to the point of losing its pink color.
> Then add other ingredients
> Cover and simmer slowly for about 45 minutes per pound stirring frequently.
>
> When cooked, set aside to cool before placing into piecrust.
>
> Fill unbaked pastry-lined pie pan with cooled meat mixture and cover with
> top pastry as you would an ordinary pie.
>
> Bake at 425 degrees for 10 minutes and reduce heat to 350 for another 20 -
> 25 minutes or so or until crust is golden. Serve Hot...and enjoy.
>
> Hope you enjoy this as much as my family does.
>
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This thread:

• [Q-R] My recipes....... by "Diane" <>

  • Re: [Q-R] My recipes....... by mo sabourin <>