Teurgoule
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A tergoule cooked in its traditional terrine | |
| Alternative names | Teurt-goule, torgoule, bourre-guele, terrinée |
|---|---|
| Type | Rice pudding |
| Place of origin | France |
| Region or state | Normandy |
| Main ingredients | Rice, milk, sugar, cinnamon |
 Cookbook: Teurgoule  Media: Teurgoule | |
Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish.[1] It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.
Teurgoule even has a brotherhood Confrérie des gastronomes de Teurgoule et de Fallue de Normandie PDF (646 KB) which is based in Houlgate and presides over the annual Teurgoule cooking competition.[2] The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe.
Alternative names for teurgoule include teurt-goule, torgoule, bourre-guele and terrinée.[3]
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Wikibooks Cookbook has a recipe/module on |
Notes
- ↑ Austin de Croze, Les Plats Régionaux de France (1928)
- ↑ http://www.ouest-france.fr/actu/actuLocale_-La-confrerie-de-la-teurgoule-distribue-ses-prix-dimanche-_14338-avd-20121124-64062887_actuLocale.Htm (2012) accessed 26/11/12.
- ↑ Larousse Gastronomique (2001)