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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

Tourtiere Recipe

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This recipe for Tourtiere is from Bagnall Busy Bee's Cookbook, 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:  
1 lb. pork, minced
1 small onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp.ground cloves
1/2 c. water
1/4-1/2 c. breadcrumbs
Pastry of choice or recipe in book
Directions:
Directions:
Place all ingredients except breadcrumbs in a saucepan.
Bring to a boil and cook uncovered for 20 minutes over medium heat.
Remove from heat and add a few spoonfuls of breadcrumbs.
Let stand for 10 minutes.
If the far is sufficiently absorbed do not add more.
If not, continue in the same manner.
Cool and pour into pastry-lined pie pan.
Bake at 400° until golden brown for 20-25 minutes.
Number Of Servings:
Number Of Servings:
6 servings or so
Personal Notes:
Personal Notes:
This recipe came from Loretta, and I longed for French-Canadian tourtiere just like hers when we were in Quebec city. I GOT IT!!

 

 

 

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