Reviewed: Jul. 3, 2010

I've had both styles ground meat and cubed meat.Much prefer the cubed meat recipe but will give this a try and see what my french hubby thinks :-)

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3 users found this review helpful

Reviewer:

Dawn

Cooking Level: Expert

Reviewed: May 23, 2010

Bovril was made in Canada. We heard the USDA restricted all imports of products containing any beef ingredients from Canada to the US due to the Mad Cow scare. As this item contained some beef ingredient, it is no longer available in the US.Best Substitute is "Better than Bouillon" but eliminate the salt called for in recipe or it will be too salty

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12 users found this review helpful

Reviewer:

KC MARTEL

Cooking Level: Intermediate

Reviewed: Mar. 23, 2010

not true enough to the traditional family recipe i have at home, but easy and yummy just the same.

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1 user found this review helpful

Reviewer:

AUDRAELIZABETH

Cooking Level: Expert

Reviewed: Feb. 23, 2010

This is the authentic recipe for tortiere a la Quebecois. It had been several years since I had enjoyed this traditional Christmas Eve fare prepared by my mother-in-law in Laval Quebec, and it tasted just as I remembered it. French Canadians usually add a dollup of ketchup on the side when served, at least, my in-laws did. Somehow the spices come alive with the addition. This is as French Canadian as it gets. For a moister pie, use twice as much ground pork as ground beef in your recipe, and try a dab of ketchup on the side.

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18 users found this review helpful

Reviewer:

sandhockey

Reviewed: Feb. 15, 2010

Was just like the pie's I would buy at the farmers market loved it!

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1 user found this review helpful

Reviewer:

fatandhappymom

Reviewed: Dec. 31, 2009

The liquid chicken seasoning I use is Knorr's Bovril which is a bouillon concentrate. Available in Canada although I don't know about the USofA.

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23 users found this review helpful

Reviewer:

KNIERT802

Cooking Level: Expert

Reviewed: Dec. 6, 2009

My girlfriend and I made 6 of these Tourtiere's and they were exactly like our mom's would make them. Perfect for us first timers learning how to make them.

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3 users found this review helpful

Reviewer:

Danielle Laroche

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 24, 2009

My mom's recipe greatly resembles this one but she always used savory and sage as her herbs; that's the taste I'm used to so wouldn't use the herbs/spices in this recipe.

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1 user found this review helpful

Reviewer:

CCD1

Home Town: Ottawa, Ontario, Canada

Living In: Pakenham, Ontario, Canada

Reviewed: Nov. 7, 2009

Being of French Canadian descent pork pies were a traditional meal on Christmas Eve. My Meme is long gone now and her recipe. This is dead on to what I remember in my childhood. the only thing I added was mashed potatoes to bind the filing. Other than that its a keeper. Serve with pickled beets and enjoy!!

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Reviewer:

jeannie

Reviewed: Oct. 30, 2009

This a a really authentic tasting french canadian meat pie ! Easy to make and tasty--the key is really in the meat ,mostly pork and I did also add veal. I also used herb de provence for that thyme flavour...really yummy!!

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5 users found this review helpful