Tourte Bourguignonne

Pork and veal pie with cream

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

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.