tourtière

See also: tourtiere

English edit

Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking

Alternative forms edit

tourtiere

Etymology edit

From Canadian French tourtière, from a cooking vessel of the same name, from French tourte (“meat pie”). There is a common false etymology that it derives from the alternative meaning tourte (“passenger pigeon”).^[1]^[2]

Pronunciation edit

IPA^(key): /tʊɚˈtjɛɚ/, /toɹ-/

Noun edit

tourtière (countable and uncountable, plural tourtières)

(Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.
- 2018 November 30, Isabelle Bourgeault-Tassé, “How a family recipe taught me what’s at stake when Franco-Ontarians lose their roots”, in The Globe and Mail‎^[3]:
  Last December, I called my mother to get her recipe for tourtière, a beloved traditional French-Canadian dish. It would be the meaningful heart of a bundle of gifts I had lovingly gathered to honour a Métis elder I had recently met. To share this recipe for tourtière was to share a piece of my family’s story with this elder, to whom I owed a great debt of gratitude.

References edit

^ “Tourtière”, in Cook's Info‎^[1], 2010 March 12, retrieved 11 September 2012
^ Casselman, William G (2012 November 10 (last accessed)) “Tourtiere & Omelette: Foods Named After Their Cooking Utensils”, in Bill Casselman's Canadian Word of the Day‎^[2], archived from the original on 29 January 2013