Tourte Bourguignonne

The word ‘tourte’ always catches my eye, for it implies just my kind of hearty country cooking. A tourte is usually baked in a deep mould with a top and a bottom crust and in this version it is filled with a veal and pork stuffing enriched with eggs and cream. The recipe is adaptedfrom ‘Les Recettes de la Table Bourguignonne’, a handy compendium dedicated to ‘Burgundians and all lovers of regional cooking’. This tourte is good hot or cold.