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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GRANDMA CHARETTE’S TORTIERE Recipe

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This recipe for GRANDMA CHARETTE’S TORTIERE is from The Boulet Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• ⅓ lb. ground beef
• 1⁄3 lb. ground pork
• 1⁄3 lb. ground veal
• 1 small onion, finely chopped
• 1 small potato, grated
• 1 small garlic clove, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon celery salt
• 1⁄4 teaspoon clove
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄2 cup water
• 1 pastry for double-crust pie
Directions:
Directions:
Place all the ingredients (except for pie shell) in a saucepan and bring to boil and cook uncovered for 20 minutes over medium heat.

Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator overnight if time permits.

Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.

Note: If ground veal cannot be found, adjust the other 2 meats
Personal Notes:
Personal Notes:
When it seemed that I was the only one who had Grandma's recipe and lost it in one of our moves, the cousins and I re - created over several SKYPE calls and taste testing, this version that we all believe is the closest.

I never remember any potato in the original, but it is a welcome addition especially when grated. Janine adds a small can of tomatoes, I omit the celery salt.

 

 

 

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