Tourtière (The encyclopedia of Canadian cuisine, Jehane Benoit)

 

                Canadian cuisine is unique in the world. Alone, in fact, she knew how to harmoniously combine French cuisine with all its refinements, American cuisine whose apparent simplicity hides an extraordinary richness and complexity, and finally traditional Quebec cuisine.

• 1 lb ground pork
• 1 small diced onion
• 1 small clove of garlic, minced
• ½ tsp. tsp salt
• ½ tsp. savory tea
• ¼ tsp. tsp celery pepper
• ¼ tsp. 1/2 tsp ground cloves
• ½ cup of water
• ¼ to ½ cup breadcrumbs

1. Place all the ingredients in a saucepan, except the breadcrumbs; bring to a boil and cook, uncovered, for 20 minutes.
2. Remove from fire ; add a few spoonfuls of breadcrumbs, let sit for 10 minutes.
3. If the fat has been sufficiently absorbed by the breadcrumbs, there is no need to add more; otherwise, continue in the same manner.
4. Cool and pour between two pie crusts; bake in a 375F oven until the dough is golden brown.
5. Serve hot.

1963 edition

BON APPÉTIT