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Implement Alley Discussion Forum

Tourtiers

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Michael Soldan

12-23-2005 11:38:56




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A tourtier is a traditional French Canadian dish, it is basically a meat pie , originally made with tourtes (pigeons). I cook a lb of ground burger together with an lb of sausage meat, spice with Oregano, Bay leaf, salt and pepper, and one large chopped onion. Cook up some mashed potatoes. Next make two pie shells. In a bowl mix the potatoes and meat dish together and fill the pie shells, cover with a top and bake until golden. Mix up a gravy mix to cover individual portions...a meal in itself and very tasty. The Tourtier was traditionally served when everyone came back from church at midnight,along with cider, rum and wines. I learned about these many years ago and we have served this dish on Christmas Eve many many times to our friends and family even though we have no connections to French Canada...I gotta run I'm making some right now and the meats are just about cooked...Merry Christmas everyone from Mike in Exeter Ontario

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Jimmy King

12-25-2005 02:11:06




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 11:38:56  
Mike, it is 4:15 Christmas Morn and I am doing an awake break, this is a day sleepers thing when we sleep nights. You are making me hungry!!!!,Jim



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Bartt

12-24-2005 12:19:22




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 11:38:56  
I live 30 minutes from the Canadian Border in Northern Vermont. Across the Border, most Stores carry the Toutier or meat pies. My wife just made the first for Xmas Day. She usually makes about a dozen or so. Great with homemade Sour Pickles. Merry Xmas All.



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Quebec Red

12-23-2005 17:08:22




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 11:38:56  
Now I know where I can get some good food when I go on a tour to Vincent's looking at iron. You would be supprised to see that foodliners in Vermont, New Hampshire, Maine and New York stock tourtieres in the northern part of those states. Now my wife would throttle you if you added Heinze flavour on her's. Merry Christmas to you all and to the 584 and B-250!!! QR....



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Pete - IN

12-23-2005 14:30:02




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 11:38:56  
Sounds like the food people in the UP of Michigan call Pasties.



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Caz(Ky)

12-23-2005 13:52:12




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 11:38:56  
Michael, What a surprise to hear of someone else who has even heard of one. We always had them made of pork and beef ground together. The lumberjacks in Northern NY (French Canadiens) used to take them in the woods for their lunch. I was just telling the guys at work about them and said I would make one in the near future.
Merry Christmas,
John



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Michael Soldan

12-23-2005 15:34:58




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 Re: Tourtiers in reply to Caz(Ky), 12-23-2005 13:52:12  
Cazky, they are easy to make , its the spices that make it stand apart from ordinary meat pies, Oregano and Bay Leaf( take the Bay leaf out of the meat after cooking the meat). I had one for supper tonight , smothered in beef gravy..just a delicious meal( with wine)...have a Merry Christmas...Mike in Exeter Ontario



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Quebec Red

12-23-2005 18:50:11




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 Re: Tourtiers in reply to Michael Soldan, 12-23-2005 15:34:58  
We will wash them down with Hugh's receipe from the Farmall board, Mike. After all the season of fellowship is here. But do not dare drive. QR



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Hugh MacKay

12-24-2005 15:37:05




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 Re: Tourtiers in reply to Quebec Red, 12-23-2005 18:50:11  
Red: I can only assume you are refering to my love of east coast black rum. The very best of those is one called Newfie Screech. That one will even warm the heart of any Upper Canadian. I've even heard tell of a few bottles getting into Michigan.

The Newfoundland government has the rights to Screech and will not allow it to sold wholesale outside Newfoundland. To come up with a bottle of Screech you just about have to be a tourist. I can tell you if you are a connisseur of good rum, it is well worth the trip to the Rock.

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buickanddeere

12-24-2005 10:00:43




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 Hugh's receipe from the Farmall board??? Re: Tourt in reply to Quebec Red, 12-23-2005 18:50:11  
I tok a quick look but can't find Hugh's secret mixture. Could you re-post it here please?



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Quebec Red

12-24-2005 11:26:07




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 Re: Hugh's receipe from the Farmall board??? Re: T in reply to buickanddeere, 12-24-2005 10:00:43  
Buickanddeere: Go to Farmall Board, page 2,post title � gift to you`, poster is Micheal Soldan. By the reply, I believe Hugh might find the octane level too high, instead of pinging, he might (well I would suspect that Marge might not approve....). Maybe he would code out default on the analysier (sp). Anyway a very Merry Christmas to all at YT and especially my Ontario friends. QR



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buickanddeere

12-24-2005 12:47:42




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 Re: Hugh's receipe from the Farmall board??? Re: T in reply to Quebec Red, 12-24-2005 11:26:07  
Thanks. I've been looking for that recipe for years. Mike lives about 1-1/2 hrs straight south of me. Ask him about the "white tree rats" sometime.



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