Tea Room Tales & Tidbits
Table of Contents
Lamb Tourtière
In Canada, Quebec is considered the birthplace of tourtière with the dish being mentioned as far back as the sixteenth century. Although most make it with pork, it was originally made with tourterelles (passenger pigeons). It would appear that the early colonists brought this recipe with them from France where there is a rich country tradition of various tourtière made from pork, veal, hare, or pigeon.
We decided to spare the pigeons and introduce lamb to our tearoom customers. Lamb tarts were served at the Christmas Tea Luncheons and topped with Camembert cheese and a slice of pear.
- 2 unbaked pie shells or about 20 unbaked tart shells
- 1 dab butter
- 1 large onion, chopped
- 2 cloves of fresh garlic
- 1 small stalk of celery including leaves, chopped
- 2 lbs ground lamb, pork, beef, venison or any meat of your choice
- 1 apple
- 1 pear
- 1 small yam peeled and diced
- 2 cups apple juice
- 1/2 cup water
- 3 tbsp white flour
- 1/4 cup chicken bullion powder
- 1 tsp rosemary
- 1 tsp marjoram
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp thyme
- 1/4 tsp pepper
- 1/2 tsp allspice
- Sauté butter, onion, celery, and garlic until caramelized.
- Add ground meat.
- Cook until brown with slightly crispy edges.
- Add yams, apple, pear, and spices.
- Pour apple juice over the mixture and bring to boil.
- Fill a jar with a tight-fitting lid (mason jars work well) with water, flour and chicken bullion.
- Shake the jar vigorously until smooth looking (no lumps).
- Pour over the meat mixture and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove from heat and fill desired pastry shells.
- Bake in a preheated oven at 350 F for 40 minutes or until the crust is golden brown. Tarts will only take 25 minutes.
