Beckenoffe-Tourte Lorraine

Meat-Potato Casserole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Beckenhoffe means to bake in a baker’s oven and usually in a baking dish, or a round casserole. In Alsace this recipe is made with pork, mutton, and potatoes and has no custard sauce. In Lorraine it is called a tourte, which also means a round casserole or pan. Its recipe calls for pork and veal, and it has a custard but no potatoes. It is similar to other Quiches Lorraines, except that it has a top crust and so becomes a meat pie.

The following recipe is not a