Talk:panse

Louisianan cuisine

English or French citations of use in Louisiana cuisine as an element of, or alternative term for, chaudin:

• 2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books (→ISBN), page 86:

  Stuffed Panse

  1 stuffed panse (pork stomach; 31/2 to 4 pounds)

  salt to taste

  black pepper to taste

  red pepper to taste

  garlic to taste

  Preheat oven to ...

• 2014, John F. Mariani, Encyclopedia of American Food and Drink, Bloomsbury Publishing USA (→ISBN)

  A stuffed pig's stomach that is browned and then cooked in a kettle. ... The pig's stomach itself is called a “ponce”(from the French panse, “belly”).

• 2016, Edward Behr, The Food and Wine of France: Eating and Drinking from Champagne to Provence, Penguin (→ISBN), page 66:

  The twin ingredients of an andouillette de Troyes are chaudins and panse—pork intestines, specifically the large intestine, and stomach.

• 2018, Viola Fontenot, A Cajun Girl's Sharecropping Years, Univ. Press of Mississippi (→ISBN)

  Some was used to cook dinner, and lots of it was used to make boudin, hog head ... sausages and the panse (the cleaned, stuffed, and later smoked stomach).