Andy M.
Certified Pretend Chef
A good number of years ago, back near the beginning of the century, I wanted to make a tourtière. I did some research on various recipes and came up with one that appeared to be true to the history of the recipe. I made it and it was really good.
For whatever reason, it drifted into the far reaches of my culinary history and has been absent from my table for a long time.
I have a recent urge to make it again and began wondering how this dish was traditionally served. thus the title of this thread.
How are tourtières traditionally served? are there veggie side dishes, a starch such as potato or something else?
Looking forward to enlightenment.
For whatever reason, it drifted into the far reaches of my culinary history and has been absent from my table for a long time.
I have a recent urge to make it again and began wondering how this dish was traditionally served. thus the title of this thread.
How are tourtières traditionally served? are there veggie side dishes, a starch such as potato or something else?
Looking forward to enlightenment.