Name: La Tourtière aux Salsifis (Chicken and salsify pie)
Yield: Serves 6–7
Cuisine: French
Ingredients: 1 onion, finely chopped; bouquet garni; 1 kg (2¼ lb) salsify; 1 roasting chicken, 1.5 kg (3 lb) dressed weight; 1 tablespoon goose or duck fat; 8 tablespoons cream; salt, pepper, nutmeg; 2 tablespoons chopped parsley; 2 crushed cloves garlic; 1 egg yolk and a little milk; juice of one lemon; 500–700 g (1–1½ lb) puff pastry; 5 tablespoons flour; 2 tablespoons vinegar; 3 tablespoons goose or duck fat; 2 carrots, finely chopped; 2 egg yolks; 150 ml (¼ pt) dry white wine

Preparation info

Serves
6–7

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

The shape of your dish determines how much pastry will be needed: la tourtière was the round, cast iron pot, sometimes with three legs, which stood over the open fire. The lid and inner rim were indented below the top of the pot so that the hot ashes could also be piled on top. This gave an all-round heat - feu dessous, feu dessus – approximating more nearly to an oven. A wide and flat-bottomed dish, like the tourtière, will probably take 700g (1½ lb) of pastry whereas