I have never made this with real meat! I’m just putting the original recipe here for reference. My vegetarianized version follows. –Kathleen.
4 livres lard haché
1 gros onion haché
sel et poivre
canelle
clou de girofle
- Faire cuire avec un peu d’eau – environ 1 heure.
- Mettre environ une livre de viande par pâté, et cuire environ 30 minutes (10 minutes à 450°, plus 20 minutes à 325°).
Notes from Kathleen’s mom: “I add a potato or two to this filling to help avoid having a crumbly filling. It helps bind the meat and thickens it. The amount of potato depends on the size of your batch of filling. Re: the amount of water needed, I would just eyeball it. If you think it’s not thick enough, add another potato and let it simmer without a lid so some of the liquid will evaporate. As for the spices, the old memère always said to measure cinnamon like salt, and measure cloves like pepper.”
{ 2 comments… read them below or add one }
I really like the idea of you putting this on “What’s Cooking”. I’m sure Memère Leblanc (the old memère) would have been pleased and impressed!
More comments. Memère Leblanc’s recipe was pretty much the same. The only difference was the fact that she didn’t measure anything. It was always a little bit of this and a lot of that or as she put it, (à la demande) !
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