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 true Alsacian Beckenoffe, or a true Lorraine Tourte. It is a combination of the two dishes and was given to me by a Paris friend who came from the Alsace-Lorraine region. It is, as she said, “the way my mother made it and I don’t know if it is Alsace or Lorraine.” It is, to my way of thinking, better than either the Alsace or the Lorraine casseroles.
© 1974 Alma Lach estate. All rights reserved.