On 07/05/2013 8:05 PM, sf wrote:

>> It is really good. I first had it at a
>> friend's house. He was French Canadian and his mother always served it
>> on Christmas Eve. That it a tradition that my wife and I have adopted,
>> though it we sometimes have a steak and mushroom pie instead. It is hard
>> to mess up a tourtierre. It is one dish that, regardless how I rate the
>> results of my efforts, that the people eating it rave about. The basics
>> are..... lard pastry, ground pork.,, or a mix of pork beef and veal
>> <??> some onion and garlic... and some ground cloves. The diced
>> potatoes give it substance. Since there is pork you need to salt it
>> liberally. Sautee the meat, add onion garlic and cloves, then toss in
>> potatoes and some water, season with salt and pepper and let it simmer a
>> while. Then put in on the pastry and bake it.
>>
> I imagine the mixture should be pretty dry before putting it into the
> pastry or else the pastry bottom will be soggy. I also imagine that
> potato is why the ground meat doesn't crumble when the pie is cut. Am
> I correct?


I put it in hot. The oven is all heated up and ready to go.
>>
>>
>> We typically serve it with roasted potatoes and a salad.
>
> Do you still eat it after your heart surgery?
>
Mea Culpla..... but.... I only have it once or twice a year.