QUEBEC-RESEARCH-L ArchivesArchiver > QUEBEC-RESEARCH > 2007-12 > 1198565883
From: "Reen Carter" <>
Subject: [Q-R] Correction: My Grande Memere's Tourtiere
Date: Mon, 24 Dec 2007 23:58:03 -0700
Correction: She used twice as much pork than beef.
On Dec 24, 2007 11:55 PM, Reen Carter <> wrote:
> The recipe from my grande memere seems a little different from the others.
> She was from St-Jean-Port-Joli. She didn't use ground meat; she cooked large
> chunks of pork butt and beef in equal parts with the bone in and added salt
> and pepper as it cooked. Basically she 'boiled the hell out of it" which
> allowed the bones to release the marrow that kept it all together in a pie
> that had a fantastic flavor and held together well when sliced. She always
> had a tourtiere in the fridge when I stopped by after school. I thought
> there was nothing like a cold slice of Memere's tourtiere!
|[Q-R] Correction: My Grande Memere's Tourtiere by "Reen Carter" <>|