Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.
Inside it’s mostly chicken…
… and a few herbs, particularly fresh marjolaine (marjoram).
Humm… the crispy and buttery golden crust.
For dessert : small lunettes à la vanille made with the same pastry.
Yummy cannelloni in a rich sauce, with melty cheese… and a great flavor of marjoram.
Veggie filling. There are 2 types white and green.
The green ones are filled with peas, paprikas, garlic. The white ones are tofu with a little canned salsa.
Covered with sauce and cheese. I had some frozen marjoram I needed to use. It looked bad and I believed these leaves were stale so I put a lot to get a little flavor. Actually they tasted like fresh, very fragrant.