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Poutine Carreautée



Poutine Carreautée is a pie with no top crust

To make Poutine Carreautée, cubed, salted pork is boiled then roasted and set aside. In a pot, hot water is heated and when it reaches the boiling point, sugar and flour are stirred in, along with the cooked salt pork. This is poured into a pie shell, and baked in an oven for about half an hour.

You can add blueberries to make it "poutine aux bleuets", molasses to make it "poutine à la mélasse" (see separate entry), or raisins to make it "poutine aux raisins" (though that is also the name given to another steamed version of poutine; see separate entry.)

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Also called:

Poutine carreautée (French)

Poutine

Poutine à la Mélasse; Poutine à Trou; Poutine au Pain; Poutine aux Raisins; Poutine Bouillie; Poutine Carreautée; Poutine en Sac; Poutine Glissante; Poutine Québécoise; Poutine Râpée; Poutine (Maine); Poutines Blanches

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"Hors d'oeuvres have always a pathetic interest for me: they remind me of one's childhood that one goes through, wondering what the next course is going to be like -- and during the rest of the menu one wishes one had eaten more of the hors d'oeurves."

-- Hector Hugh Munro (English author. 18 December 1870 - 14 November 1916)

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