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10/04/2001
Sugar Pie
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
Issue #47
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Yellow Pea Soup
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
Issue #47
10/03/2001
Bitter Cream and Orange Biscuits
This recipe comes from the cookbook 80 Recettes de Biscuits.
Issue #47
10/03/2001
Baked Beans with Partridge
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Issue #47
10/03/2001
Pork Pie
Tourtière is a French-Canadian Réveillon staple.
Issue #47