Another taste of tourtière

Because my family event required 14 servings, I needed a second tourtière. After reading recipes, I chose one with other ingredients and a different thickening. This one called for onions, spiced with allspice. And potatoes, which really pumped up the filling! The meat filling was simmered for 2 hours. S we could do a taste test, I marked it with a tree (but we devoured it too quickly).

EPSON MFP image

This recipe came from the Je Me Souviens—La Cuisine De La Grandmère cookbook (published by the American-French Genealogical Society in Woonsocket, Rhode Island). A member of our local French-Canadian society kindly purchased it and sent it my way.

The Je Me Souviens cookbook also included recipes for blood sausage, which—guess what?—happens to be a favorite food of Pretty Mouse, another of the book’s characters. (As interesting as blood sausage might be to read about, I don’t plan on testing that recipe. Reading about it will have to suffice.)