recipe is from Michael (Michel) Joseph Bellavance and his wife, Pauline
Lafleur Bellavance. In his note to us, he says "We are both from a french
canadian section of New Bedford, Ma. Raised to speak french - learned
english in school. I love to cook and got these recipes from my french
grandmother and my french canadian aunts. Our ancestors and current relatives
are from Acadia and the Gaspe Peninsula. Pork butchering time was a festival
and yes we made boudin rouge, tourtieres, creton, etc. These recipes are
the ones I learned and have passed on to my daughters. We make them at
Thanksgiving and Christmas."
For this tourtière recipe, he continues: "Tourtieres are traditionally served Christmas Eve after midnight services."
Michael and Pauline submitted this recipe along with two other recipes: one for Forte (pork stuffing for turkey), and tourière (See the Bellavance Tourtière recipe). He tells us: "Please note that all three pork recipes use the same basic pork mixture up until the spices. I normally do between 12 and 15 pounds at a time and divide the mixture to finish each dish. I cook for 14 to 15 hours or, right about 3 to 4 six-packs usually two or three days before the holiday." He concludes: ""P.S. I am an honorary cajun initiated by my freinds in Houma, La. Laissez les bon temps roullez!!!"
Sounds like fun, Michael. Let us know the next time you and Pauline do this, we'll come down for the party. Thanks for this treasure of recipes!