Travel Reference
In-Depth Information
Left
Teurgoule
Right
Tripes à la mode de Caen
Culinary Highlights
Poulet Vallée d'Auge
The key Norman ingredients,
cider and cream, are combined
to make this delicious chicken
dish from the Pays d'Auge.
Chicken pieces and mushrooms
are sautéed in butter, then
braised in a sauce of cider,
Calvados and cream. Other
classic Norman dishes served in
a sauce of cider and cream are
côtes de veau
(veal cutlets) and
filet de porc
(pork fillet).
Local housewives discovered
that a flavouring of cinnamon
was the perfect partner for
pudding rice baked with cream,
and
teurgoule
was born.
Marmite Dieppoise
This hearty fish stew was
originally concocted in Dieppe
as a way of using up the many
different types of fish, as well
as shrimps and mussels, that
were readily available. Like
teurgoule
, it is lightly flavoured
with spices.
Omelette de la Mère
Poulard
Annette Poulard (1861-1931) was
the
patronne
of a hotel on Mont-
St-Michel
(see p56)
. The exact
recipe for her famously perfect
omelettes, available at any time
of the day to hungry visitors who
had crossed the bay on foot or
by horse and cart, is not known.
We do know, however, that she
never let the butter brown, beat
the eggs vigorously in a copper
bowl, possibly separating the
yolks and whites first, and
stirred continuously as she
cooked them in her long-
handled pan.
Filets de sole Normande
Occupying pride of place
amongst the catch brought back
by Normandy's fishermen is the
magnificent Dover sole, in
French,
sole Normande
. It is
equally delicious cooked simply,
with butter (
à la meunière
), or, as
in Dieppe, with shrimps and
mussels in a creamy
velouté
sauce - or prepared in countless
other ways.
Teurgoule
An enormously
popular dessert, both at
home and in restaurants,
this regional speciality
dates back to the days
when spices, brought back
to Honfleur and Dieppe by
merchant ships from the
East, first became popular.
Filets de sole
54
