Quoting Dale Shipp to Jim Weller <=-
Reveillon, the feast after Midnight Mass on Christmas Eve.
In New Orleans, for the entire month of December the various
restaurants prepare special reveillon menus.
That is just so wrong and so commercial. Christmas Eve is supposed
to be a family affair. New Year's Eve reveillon can be and often is
a public party. And it's not just a long dinner, it's an all night
drinking party.
A grand tourtiere:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Reveillon Cipate
Categories: Holiday, Historical, Heirloom, Canadian, French
Yield: 12 Servings
4 lb Chicken
1 c Thinly sliced carrots
2 lb Boned pork shoulder
1/2 lb Sliced mushrooms
(optional - a modern
Addition)
2 lb Boneless stewing veal
2 c Diced potatoes
1 lb Boneless stewing beef
2 ts Salt
2 c Chopped onion
1/2 ts Pepper
1 1/2 c Diced celery
1/2 ts Savory
PASTRY:
2 c Flour
2/3 c Lard or shortening
1 ts Salt
1/2 c Cream or milk
1 ts Baking powder
Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare a
well-flavored stock with chicken bones. Remove fat from pork, dice
fine and fry until crisp. Cut pork, veal and beef in 3/4-inch cubes
and mix with chicken. Mix vegetables and seasonings. Scatter fried
pork fat over bottom of large heavy casserole (18 cup) or Dutch
oven. Fill dish with alternate layers of meat and vegetable
mixtures.
To make pastry: Mix flour, salt and baking powder. Cut in lard until
mixture resembles coarse bread crumbs. Add enough cream to make a
firm dough that can be easily rolled. Roll out to fill top of
casserole. Seal pastry firmly to edges of dish and cut several steam
vents. Refrigerate overnight to blend flavors.
Next day, pour in enough chicken stock through steam vents to fill
pie. Cover and bake at 300 F until meat is tender (about 2 1/2
hours). After 2 hours cooking, if pie seems dry add a little more
stock. Uncover for last 20 minutes to brown pastry.
From: Roots.Ancestry.Com
MMMMM
Cheers
Jim
... New Years happens only a limited number of times per year.
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