"Bon Mange de Westbrook"
My own words will be in standard type but quotes from books or other people
will be italicized. The recipes and cooking methods presented here are for
literary and nostalgic pleasure . Some of the methods and ingredients will be
alien to many people. I am sure that some cooking expertise and experience is
essential. These are not stick'em in the microwave recipes, in fact some of them
may have originated from cooking over the hearth and wood stoves and
modification might be necessary for modern stoves and ovens.
" If you decide to use the following methods and recipes for cooking and
eating do so at your own risk!!"
This page will be dedicated to the warm moments in Memere's or
Grandmere's kitchens around Westbrook . This is where your mouth will water and
your head will contain visions of pie on a window sill in the spring or fall or
you may see and hear a Nor'easter a blowing outside but still feel the warmth of
kitchen stove and the aromatic odors. Can't you just smell that bread baking in
the oven and the soup cooking on the burners. All the while Mama or Memere is
tending to the cooking and other daily attentions.
As you look at these
recipes and methods of cooking bear in mind that a lot of them were not designed
for today's life style. There are some recipes and foods that just won't agree
with some peoples systems, for instance my own stomach can't seem to handle
shrimp anymore, although it never was high on my food list; but if I found out I
was allergic to Maine Fried Clams I would definitely cry! You will also find
some recipes very high in calories so eat in moderation unless your running a
marathon the next day.
Cousin Paul Tourangeau had told me about his Aunt
Emma writing a cook book of recipes that were accumulated through the years from
family and friends. He copied some of the pages of her published cook book and
sent them to me. I will start this section with parts of her book and with some
luck more people will share their special French Canadian recipes. A note to the
people who I might think some of Emma Tourangeau's recipes may not be healthy;
Emma Tourangeau was born in December 1884 and past away in March of 1985 at the
age of 100+ !! The following is the introduction to Emma Tourangeau's French
Canadian section in her cook book. Quote:
-
- On the pages that follow, we have tried to recapture the flavor of a
time past, - a time when people were free from the intricate conventions of
present day living; when they lived close to nature, drawing most of their
subsistence from the soil, at a slow and regular tempo, and enjoying every
minute of their lives.
-
- Their taste were simple, but their creations with respect to the
culinary art would certainly have rivalled to-day's best delicatessen. The
trouble is, they never wrote down their recipes; probably because many of them
did not know how to write. But then again, some recipes were considered more
or less as a family secret. They would be transmitted by the mother to her
daughters by word of mouth. They were some sort of heirloom, like the old
"spinning wheel", and the mother's "wedding ring". All of these recipes cover
the gamut of varieties, corresponding often times with the changing periods of
the year.
-
- There was fruit pudding, - modern cooks call them "dumplings" -
characteristic of the hot summer; as the fall set in, the "cretons", which
made with the residue of leaf lard: then came the famous "ragout", whose
principle ingredients were pigs' knuckles. Then the celebrated tourtières,
were a yultide delicacy. "La Tourtière" is a traditional pie; served almost
exclusively on festive occasions by the French Canadian family, especially on
New Year's Day (Jour de L'an), or at times at Christmas Eve "Reveillon",
following Midnight Christmas services. These tourtières were made way ahead of
time, and stored in a cold place; this was supposed to give them added zest.
-
- Our intention, in listing here some of these "antique" recipes, was
precisely to give added zest to your cuisine. May you have, in trying them, as
much pleasure as we have had in compiling them.
-
- Je profite de cette occassion pour vous remercier, Mons. Gabriel
Crevier, de Woonsocket, R. I., pour cette charmante "introduction". "VIVE LA
CANADIENE"!
End of Quote from Emma Tourangeau's Cook Book
So now I will add the recipes. The best way to do these recipes is to give
them each a number and then if one recipe requires parts of another recipe than
it can be referred to. Emma Tourangeau used a good approach to structure of the
menus, she started with the first meal of the day, breakfast and the proceeded
through dinner (some call it lunch) to supper.
ETCB = Emma Tourangeau's Cook Book
- No one needs recipes for the foods consumed at a French
- Canadians breakfast; but there is this to say, every
- one of them seem to have his or her breakfast preference:
- a visitor in their homes is amazed when they see pie
- served, meat served; there is no custom followed; they
- eat what they please, and are not usually calorie con-
- scious. For instance, some enjoy the Fried Dough, and
- is a common breakfast food,
-
- FRIED DOUGH (1-ETCB)
-
- When bread is made at home, there is usually some dough
- reserved for breakfast; when bread is not made at home
- special trips are made to the bakery to procure this
- dough, at the right time. This is not always possible.
- It is bought in three pound lots, as a rule and the
- baker will be happy to reserve a batch for you, Try it
- for a breakfast treat.
-
- Method: Pinch off a small quantity at a time, about
- the size of an egg; fry quickly in fat, about
- 1 inch in your skillet, or doughnut kettle,
- until golden on both sides. Serve piping hot,
- with hot syrup, which can be maple, home-made
- brown sugar syrup, honey; jellies marmalades
- are good accompaniments to the fried dough.
-
-
- Avoid sogginess by eating them as they are
- fried. Two Ibs. of dough are sufficient for
- four servings,
- DUMPLINGS (2-ETCB)
- This is not the dumpling which is dropped on
- boiling liquids in the usual manner; this
- dumpling is called "grandpères" - could even
- be called "poor man's food". It is a simple
- dumpling rolled out flat, cut about 2 x 2 in,
- and dropped in boiling water (slightly
- salted,) when cooked on both sides, and looks
- like a pancake it is taken out, drained and
- served with molasses, - quite a good meal.
-
- Method: Mix 2 cups flour, 4 tsp, bak. powder, 1/2 tsp
- salt, 3 tbs. shortening, 7/8 c, milk. Roll out, keep
- your dough quite stiff.
-
- Grandspères Aux Pommes (Apple Dumplings)
-
-
- Use the recipe given for Dumplings done previously up to
- the point of immersing in water. Roll out the dough to 1/4
- of an inch, form circles about 5 inches across. Place
- a small peeled and cored apple in the center of this
- circle; fill cavity with a mixture of sugar and cinnamon.
- Cover the apple completely with the dough being careful
- to moisten the edges, and seal. Place these apples in a
- kettle of boiling water; if carefully done, they will
- float nicely, Cover the kettle, do not disturb for 30 -
- 40 minutes; or bake then in a hot oven (450o) until the
- apples are tender.
- These are delicious served at a late breakfast, with a
- lemon sauce; for a dessert, serve them with cream (plain).
-
- If you wish, the apples could be replaced by jams or
- marmalades.
-
- BEIGNES (Doughnuts) (3-ETCB)
-
- 2 tsp. butter, 3 1/2 cups flour (sifted)
- 2 tbs, shortening 4 tbs, baking powder
- 1/2 cup, sugar 1/2 tbs, salt
- 2 eggs 1/4 tsp, cinnamon
- 1 cup milk 1/4 tsp, nutmeg.
-
- Combine all shortening and sugar, cream carefully. Add
- the 2 eggs (well beaten). Add dry ingredients alter-
- nately with the milk. Fry in deep fat (360o) for about
- three minutes. Turn just once during the frying. Drain
- well on brown paper, roll in conf. sugar.
- Lift each doughnut as soon as it is fried, rapidly in and
- out of the boiling water,
- Rate: Doughnuts that are dried for 15 min. before they
- are fried absorb little fat,
- Some french cooks insist on placing the doughnuts
- in a 250o oven until they are dry and crisp,
-
- 12 HOUR BUCKWHEAT CAKES - (About 15 - 2 inch Cakes)
- (4-ETCB)
- Scald 2 cups milk; cool to lukewarm. Add 1/4 crumbled
- cake yeast, stir until dissolved: add and stir 1-3/4.
- cups old fashioned buckwheat (you can still find this
- at special food stores); stir until very smooth; add
- a tsp. salt. Cover bowl, let rise at room temp, for 12
- hours, Stir in 1/4 cup melted shortening, 1 tbs, of
- molasses; 3 tsp, soda dissolved in 1/4 cup lukewarm
- water.
- Test your griddle; drop a few drops of cold water on
- it: if the water bounces and sputters a good deal the
- grjddle is ready for the cakes. Drop the batter by
- the spoonfuls on the griddle, Pour it from the tip
- of the spoon to get a good round cake. BAKE from
- 2 to 3 minutes. Some grease their griddles, some do
- not. however adjust your griddle, batter, to pour
- own taste. If your batter seems too thick, thin
- with a tbs. or more of milk; if too thin, thicken
- with a tbs. or more or flour, Serve the cakes at
- once after frying.
-
- FRITTERS (These just can't be omitted.)
- OR PANCAKES (5-ETCB)
-
- Sift 3/4 cup flour, sifted with 1/2 tsp. salt, 1 tsp.
- baking powder, 2 tbs. powdered sugar, or 1 tbs. gr.
- sugar. Beat thoroughly 3 eggs (but not too frothy)
- add 2/3 cup milk 1/3 cup water 1/2 tsp. vanilla.
- (Some omit any flavor in their fritters).
-
- Pour the liquid ingredients in the sifted ingredients. Try
- to blend carefully, ignore the lumps, They will
- disappear as the strokes get less.
- Heat a 5 - 6 inch skillet, grease it very lightly.
- Add a small quantity of batter tip the skillet
- letting the batter spread to the edge; use mod.
- heat, and when your fritter is brown underneath
- reverse it, and brown the other side. Use a little
- fat for each pancake. If you use oil, just use a
- few drops. I prefer lard for the shortening used,
- and serve them piping hot, with maple syrup on the
- table; honey and molasses also.
-
- The French.Canadian mother invariably fries fritters
- for breakfast, and memories cling when I use the old
- iron frying pan which was used by mother for her
- fritters, doughnuts; in fact, anything which had to
- be fried. Why not get this GOOD habit, and give pour
- family a real treat some morning. ****
-
- OEUFS A LA COQUE (HARD BOILED]
- (6-ETCB)
- When you plan to have these eggs for breakfast, make
- certain they are strictly "fresh"; throw in rapidly
- boiling water as many eggs as you wish to serve; when
- boiling returns, cover closely for five minutes; some
- families have what is called a "coquetier"; the eggs
- are brought to the table in this container, the
- hostess removing them carefully, and places them on a
- napkin to cool and season properly. For a soft boiled
- egg, the three minute "boil" is the proper time, and
- these are served in the "egg cups" which today are can-
- sidered "old-fashioned" Quebec Hotels use "egg cups",
- and breakfast menus include several find egg dishes.
-
- The "fried egg" type is served over fine crushed herbrs,*
- which have been saut_ed in a little wine*; salted,
- peppered and I believe are called "Oeufs aux Fines Herbes."
-
- MOTHER'S FRENCH OMELETTE (7-ETCB)
-
- Dice in +tiny cubes about 1/4 fb. salt pork; make certain
- it is the "fat type", and that which you so commonly see
- today at the market; and not the type which contains
- meat, as this is always too salty for an omelette,
-
- Mix 3/4 cup flour with 1/2 tsp. baking powder, sift well,
- add 3/4 cup milk, 5 eggs dropped in one at a time,
- stirring very lightly after each addition
-
- The tiny cubes of pork are-fried slowly, so that the
- fat accumulated may be kept from burning; when the
- cubes are crisp, remove them-or leave them in for the
- egg mixture. Some folks prefer the cubes to remain in
- the omelette while being cooked; others do not. It's
- just a matter of taste.
-
- Before you drop this egg mixture into the slow heating
- fat, give it a quick "stir" to mix it well. Watch the
- cooking, and with a spatula lift it up here and there
- to allow the mixture to reach all corners of your pan,
- you will see it brown, and when it seems all cooked on
- the top, you can turn it over; or cut it (can be cut
- then into the portions you will need to serve.) Cutting
- in four parts gives a generous portion. At this point
- COVER tightly, simmer five minutes, and serve, with or
- without the fried cubes, A TRULY DELICIOUS DISH.
-
-
- BREAKFAST RICE (RIZ AU NATUREL) (8-ETCB)
-
- 1-1/3 cups rice (Use Minute Rice - uncooked)
- 2-1/2 to 2-3/4 cups milk 1/2 tsp. salt
- 1/4 cup chopped dates
- or raisins
-
- Combine with rice, the milk, salt and dates or
- raisins, in a saucepan Bring to a slow boil,
- cook and stir over medium heat for 5 minutes, or
- until mixture is creamy.
-
- Serve with cream, Log Cabin or Maple Syrup, or
- light or dark brown sugar, rich milk.
-
- In large families rice was used for the main break-
- fast cereal; together with a cereal called "Gruel"
- and coarse rolled oats; but there always seemed to
- be plenty of "top milk" for these cereals. That,
- I remember.
-
- As to fruit; oranges were only seen during the
- holidays when I was young; in season, there were
- plenty of berries and bananas. In the fall there
- were eating and cooking apples, stored for winter.
FRENCH CANADIAN SOUPS (THE MAIN NOON LUNCH)
- POT-AU-FEU (10-ETCB)
-
- Beef is considered the best to use for a soup; it
- is combined with a little veal at times and the
- kettle should always contain a two-lb. soupbone
- simmering, with vegetables.
-
- Method: Melt in a skillet 2 tbs. butter, or fat:
- meat (3 Ibs,) Add 3 quarts water (12 cups). Add and
- simmer, covered, until the meat falls from the bone:
- 1/4 cup chopped celery 1/4 cup chopped parsley
- 1/4 " " onion 1/2 tsp. salt
- 1/4 tsp. salt 1/4 tsp, paprika
-
- This will take about 2 hours, at slow cooking, Strain
- cool, and skim the stock, You now have a good clear
- broth, which has diminished to about 2-1/2 qts. At this
- point, you can divide it in two portions one portion to
- be mixed with 1 cup finely chopped onion, 2 cups of any
- finely chopped vegetables such as carrots, celery, and
- cabbage. As this broth is to contain cabbage, it must
- not be reheated; according to experts, a bacterial
- change occurs which is injurious, Cook broth with the
- vegetables and cabbage until tender, serve at once; do
- not REHEAT.
- In the remaining broth, add a No. 2 can of tomatoes,
- a little rice, barley, chopped onion, celery, carrots
- or any left over vegetable you may have, This can be
- reheated, and the quantity of liquid increased by the
- addition of more tomatoes, either whole or strained,
-
- This is the kind of soup that the French Canadian cook
- keeps on hand; there is always a soup kettle on the
- stove in her kitchen. With modern appliances and no
- old fashioned cookstove in use, homemade soup is quite
- a rarity. One is able to buy today excellent soups in
- cans, and these should be used daily.
-
- SOUPE AUX POIS Pea Soup (11-ETCB)
-
- Use split (yellow) or whole (green). Buy one pound of
- the kind you like. Soak about 10 hours (all night).
- The Canadian likes the yellow pea best.
-
- Rinse the soaked peas; drain; Bring them to a boil with
- 3 qts, cold water, 1/2 Ib, salt pork. This pork can be
- cut up, but it's a tradition to leave it in a chunk.
- Add 1 med, sized onion, a very little garlic (optional)
-
- Some cooks add finely diced carrots, turnips, a little
- bayleaf, but the Canadian soup contains just the peas,
- pork and onion.
-
- Simmer the soup covered for 2 or 3 hours, or until the
- peas have completely disintegrated. Season, Serve.
-
- SPLIT PEA SOUP (CANADIAN STYLE) (12 - ETCB)
-
- This makes an old-time family quantity, 2 qts. or more, in
- the good old way. However, this is a good way to utilize
- a turkey carcass a bit of salt park, a ham bone, or the
- water in which a ham was cooked.
-
- Soak 2 cups split peas overnight; drain the peas, reserve
- the liquid. Add enough water to the reserved water to
- make 12 cupfuls. Add to the peas, and simmer covered for
- 2 to 2-1/2 hours, the turkey carcass, ham bone, or about 1/2
- Ib. salt pork.
- Add and simmer covered for 1/2 hour longer:
- 1/2 cup -chopped onions 1 cup chopped celery
- 1/4 cup chopped carrots with leaves
-
- You may add 1 clove garlic, 1 tsp. sugar, 1 bay leaf,
- a dash of cayenne, 1/4 tsp. thyme,
-
- Put the soup through a sieve, Serve it clear or with
- the puréed vegetables. Chill, Remove the grease.
- Melt: 2 tbs, butter or soup fat; add and stir until it is
- blended 2 tbs, flour, Add a little of the soup mixture
- slowly, Cook and stir it until it boils, then add to the
- rest of the soup. Season the soup with salt, (if needed)
- pepper, or paprika,
-
- Serve it with croutons toasted crackers, or a thin slice
- of salt pork if this has been used in the soup,
-
-
- NOTE: Soups made from fresh meat requires at least 4 hrs.
- simmering, covered, in which time the original
- amount will be reduced by one fifth to one fourth,
-
- Soups made from cooked meat and left-overs requires
- less cooking than soup made from fresh ingredients.
- One to 2 hours' simmering in a covered kettle is
- sufficient to extract the juices from cooked food,
- in which time the liquid will be reduced by about
- one sixth of the original amount,
-
- Simmer soups in a closely covered kettle. Cool
- soups rapidly, uncovered, Store tightly covered.
- Soup is best one day old. Season lightly,
-
- POT-AU-FEU FRENCH BOILED DINNER (13-ETCB)
-
- This is the French equivalent of a New England boiled
- dinner. Its flavor varies depending on the ingredients
- the French housewife finds available at her market or
- in the home garden, Hence it may be delicately or
- very coarsely flavored, by the use of cabbage, and
- turnips. Parsnips are never used in the French soup.
-
- Meaty beef shanks make excellent stock for the meat
- is still juicy after cooking. Have it cut into 4 inch
- lengths; you may do it yourself. If you like fat meat
- add a piece of brisket or short ribs. The vegetables
- are left whole or are cut into halves, and require
- about 1 hour's cooking. Traditionally, the French do
- not serve the broth separately; it is served with the
- vegetables; this requires a large size dish; the meat,
- vegetables, and broth all bubbling hot. A special kind
- of mustard, pickled beets, or other piquant sauce may
- be served with it,
-
- Any left over meat may be used to advantage, or in hash.
-
- Method: Use about 3 cupfuls of water for each pound of
- meat and bone, Simmer about 2-1/2 hours; add 2 or more
- onions (small whole), 3 or 4 stalks of celery cut into
- 2 or 3 inch lengths; 3 carrots, cut up, and 1 small
- turnip; (parsnips if you like them. Add pepper, a bay
- leaf and pinch of thyme. Potatoes may be added the
- last hour of cooking, but some prefer to cook these
- separately to keep the broth in the kettle as clear as
- possible.
-
- Have a loaf of French Bread in the oven; if it is made
- ready by being sliced, buttered before heating, time
- will be saved. Some enjoy dunking this bread into the
- hot broth,
-
- SAUTEED HASH Fricassée (14 - ETCB)
-
- Use meat and vegetables left over from the Pot-au-feu
- add more diced cooked potatoes, drain, and saute in
- skillet, using a generous amount of butter; taste and
- flavor to taste; let the mixture alnost brown; turn it
- over, and cook until mostly dry. This is a superb
- hash, and be ready for SECONDS. Serve HOT BISCUITS
-
- RAGOUTS (MEAT STEWS USING ALL KINDS) (15 - ETCB)
-
- Use a meat stock, or boil the beef, lamb, veal or
- mutton in water which contains a little salt, a few
- celery tops, 1 small onion, For about 2 Ibs. meat
- which your butcher will cut up the way you want to
- serve it, use about 2 qts, water; simmer until very
- tender. Have ready thickening burnt flour (most French
- cooks keep this on hand just for ragouts), use it
- sparingly; this burnt flour will not thicken liquids
- as well as regular flour, but once you use it in a
- ragout you will never omit it, When you are baking
- and using a moderate oven, spread a cup or two of
- flour on an old pie plate, let it brown; it will take
- about one hour; store it in a covered Jar for further
- use. Instead of using 2 tbs, of ordinary flour to
- thicken 1 cup of liquid, you shall need 2 tbs. and 1/2
- of burnt flour.
-
- With these ragouts, never serve just plain boiled
- potatoes; bake them, hash them with plenty of onion,
- and remember to have these cooked and ready if you
- want them hashed,
-
- In season use fresh small beets, pickled, or cucum-
- bers which have steeped in vinegar for a minute or so.
-
-
- Pattes de' Cochon (PIGS FEET STEW) (16 - ETCB)
-
- Wash,split in two, 3 pig's feet. Cover them with
- water, bring to the boiling point and simmer them
- covered for 3 hours Add boiling water if needed.
- Season the pigss feet with 1 large sliced onion,
- 1 cut clove garlic, 1 sliced lemon, 2 bay leaves,
- Simmer them 1 hour longer. Strain the stock
- through a sieve, Remove the skin and the bones from
- the pig's feet when the stew has cooled, Replace
- the meat in the stock. Season, add a little wine.
-
- Thicken with BURNT FLOUR, as shown in the above
- recipe for Ragouts, If you have never eaten any
- PATTES DE COCHON, prepared in this way, you will
- find it to be a delectable dish. Serve FRESH and
- buttered vegetables with this stew.
-
- POMMES DE TERRE A LA ROSE (POTATOES)
-
- Pork is used very frequently in French families; it
- is roasted according to the type of cut, and is very
- delicious, as everyone knows; French cooks prefer to
- eat it COLD mainly because the housewife can prepare
- and roast-it at a convenient time; Sunday noon has
- always been the favorite time for this PORK ROAST.
-
- We are not giving any recipe for cooking this meat,
- as everyone has their own favorite way of roasting
- it, but we give you below the recipe for making the
- BROWNED POTATOES served when pork is to be used cold,
- These potatoes can also accompany the HOT roast pork,
- but to acquire the desirable brown covering of the
- potatoes, it is necessary that the pork drippings be
- cooled to the point of COLD FAT.
-
- BROWNED POTATOES: (17 - ETCB)
-
- For three or four servings, peel five med-
- sized potatoes, and boil these in the pork pan
- drippings which you have put in the refrigerator to
- cool; be generous with this fat, and remember that it
- has to be COLD to start your potatoes, Baste the
- potatoes often with this fat, and cook until they are
- tender.
-
- POTATO PUFFS (18 - ETCB)
-
- Prepare 2 cups well seasoned mashed potatoes; (this
- will take 4 med. sized potatoes) Beat in 2 egg yolks,
- 1 tbs. chopped parsley (optional), Cool-these ingre-
- dients slightly, Beat until stiff 2 egg whites. Fold
- these whites into the potato mixture. Shape the
- mixture into balls; bake in lightly greased muffin tins,
- or drop them on a greased sheet. Bake in·moderate oven
- 350o until they are browned. Broil them for a second
- or two, if you wish, To serve, split, insert a small
- piece of butter, These puffs are a good addition to
- any supper salad, and are especially adapted to a fish
- salad.
- LA TOURTIÈRE No. 2 (French Cahadian Pork Pie)
- (19-ETCB)
-
- This recipe appeared in-one of the Sunday;
- papers. -The recipe was headed "PORK IN
- A PIE"; article was by Craig Clairborne, he
- says: Pork, perhaps more than any other
- meat is linked with winter menus. It
- serves as the basis far one hearty dish
- that is as Canadian as the maple leaf' or,
- pea soup. This is the famous tourtière
- (literally, pie plate), or pork pie, that
- was undoubtedly brought to Canada by the
- early French settlers. This delicately
- seasoned meat pie is excellent for
- either luncheon or supper.
-
- PORK IN A PIE
-
- 1 onion, finely chopped
- 1 tbs, crushed leaf sage,
- 1 clove garlic, finely chopped or 1 tsp. ground sage
- 2tbs. butter
- 1/4 tsp, ground mace
- 1-1/2 lbs. lean pork, ground
- 1/8 tsp. ground cloves
- 2 tsp, cornstarch
- 1/4 cup finely chopped
- 3/4 cup boiling pork stock
- celery leaves
- (see note) or chicken stock
- Pastry for a two-crus't nine-inch pie (made according to any recipe)
- 1/2, tsp..black pedper
- 1/4 cup fine br, crumbs
- 1 egg, lightly beaten
- 1 tbs. water
-
- 1. Preheat the oven to 425 degrees,
- 2. Saute' onion and garlic in butter until tender.
- Add pork; continue to cook, breaking up.the meat
- and stirring, five to eight minutes, or until meat
- has lost its pink color.
- 3. Sprinkle with cornstarch; add stock, salt, pepper,
- sage, mace, cloves and celery leaves, Bring to a
- boil and simmer, uncovered, until meat is thoroughly
- cooked and excess liquid evaporated, 20 - 25
- minutes.. COOL.
- 4. Line a nine inch pie plate with half of the pastry.
- Fill with the cooled mixture, after removing any
- surface fat that has collected. Sprinkle with
- bread crumbs, and top with remaining pastry, decor-
- ating the edge; make a steam hole; decorate with
- pastry cutouts in a maple leaf shape, if desired
- Brush with egg mixed with water,
- Bake until golden brown, 10 to 15 minutes; lower
- heat to 350 degrees and cook about 15 minutes
- longer, or until pastry is done.
-
- Yield: six servings
-
- Note: To make stock, simmer one pound cracked pork
- bones in two cups water with bay leaf, onion,
- parsley, salt and pepper for about 2 hours,
- and strain.
-
- I have made this pork pie several times for a relative
- who is fond of the taste of herbs, and he says it is
- delicious. The idea of using the bones for the
- liquid which is necessary, has helped my recipe, and
- also using butter for frying the onions has produced a
- better' flavor. A chopped onion used in any dish at
- times keeps its raw taste, and this frying of the
- onion at the beginning is an improvement to the ori-
- ginal recipe. However, I did not add any of the herbs
- to the liquid; this addition definitely changes the
- taste.
- Cretons (Potted meat (pork) used for Sandwiches)
- (20-ETCB)
-
- 2 Ibs. pork (ground butts)
- 1 small onion (chopped)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 scant tsp. gr. cloves
- 1/2 scant tsp, cinnamon
-
- Put a cup of water in pan; add pork, onions, salt
- and pepper. Cover, cook slowly; about 1-1/2 hours.
- Stir often. Let it cool in broth; remove fat from
- top, remove meat; grind meat in food chopper, and
- return to cold broth; simmer very slowly until most
- of liquid is reduced, Add spices, stir. Put in a
- bowl or two. Cover, and refrigerate, This is a
- very tasty sandwich filling, and very popular among
- canadians.
-
- Another version of these "Cretons" places the cooked
- meat in a bread tin; therefore, slices more con-
- veniently for sandwiches,
- FONTIERRE (ORIGINAL MEAT PIE) (21-ETCB)
-
- Source uhknown.
- Cut fresh lean pork into quarter inch cubes. Put in
- kettle with small amount of water, onion, celery
- leaves, salt and pepper. Cook quickly so pieces
- will not come apart. There should be just a small
- amount of liquid remaining, Thicken like medium
- gravy. Bake between two crusts.
- The recipe carried this note: "I believe these re-
- cipes originated because people did not have re-
- frigeration, and they always butchered for cold
- weather, and for Christmas, This provided meat for
- the Christmas and New Year holidays, The celebra-
- tions lasted over two weeks - the longest being
- called "Feast of Kings". This potted meat on home
- made bread, and pies heated quickly, and with a cup
- of tea (no coffee then) was their refreshment".
- TOURTIERE AU SALMON (SALMON PIE)
- (22-ETCB)
-
- 1 large can of RED salmon,
- 2 med, size potatoes cooked and mashed.
- Salt, pepper, butter
- 1 med, size onion chopped very fine,
-
-
- Cook potatoes and onions together until tender,
- mash, use plenty of butter, COOL.
-
- Combine salmon (which has been cleaned of bones
- and skin) with the potato mixture; add 3-4 tbs,
- hot milk, salt and pepper to taste
- Bake between two crusts, 400o for ten minutes;
- 350o for 45 min. Brush top crust with a little
- top milk, before baking; also sprinkle a bit of
- paprika across the top.
-
- Serve a creamed vegetable with this pie, or an
- egg sauce. Pickles, and slices of fresh cucum-
- ber from one's garden are a treat. There is a
- varied taste as to what goes with Salmon Pie,
- and in Canada where it is served at times for
- breakfast, they serve HOT SALMON fried in lots
- of butter, along with a wedge of pie.
-