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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Surette’s Famous Tourtiére Recipe

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This recipe for Grandma Surette’s Famous Tourtiére is from Alle Zum Essen, 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:  
½ pound each ground beef, veal and pork
3 cubes of Oxo chicken (Bovril)
1 onion finely chopped
1 clove of garlic minced
1 celery branch finely chopped
1 large carrot finely chopped
1 medium potato peeled and grated
1 bay leaf
¾ cup water
¼ teaspoon cinnamon
⅛ teaspoon clove powder
⅛ teaspon nutmeg
1 egg yolk
2 pie shells (purchased or homemade)
Directions:
Directions:
Preheat oven to 350°. Add about 1 teaspoon salt and brown the beef, veal, pork, onion and garlic in a large skillet. Drain the fat.

Stir in water, celery, Oxo and bay leaf. Bring water to a boil; reduce heat and simmer for 7 to 8 minutes. Remove from heat. Add potato and spices.

Spoon the meat mixture into the pie shell. Seal the shells using water around the edges. Make pleats on the edges (dough covering the plate’s edge). Brush the top shell with egg yolk. Bake for 30-40 minutes
Personal Notes:
Personal Notes:
Served at Christmas in the Surette household

 

 

 

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