Salut!: The Quebec Microbrewery Beer Cookbook
by Raymond Beauchemin Cooking with Quebec beer is raised to a culinary art in this recipe book featuring soups, appetizers, salads, dressings, and main dishes made with...

1. POUTINE (CANADIAN QUEBEC STYLE) Bake or deep fry french fries as indicated on the package. Spread out evenly on a plate and add curd cheese (as much as desired). Once gravy is ... Ingredients: 3  (cheese .. gravy ...)

2. CREME DE LEGUMES - QUEBEC Melt butter in large pot. Saute onion and leek until tender, about 15 minutes. Add potatoes, carrots, salt, pepper and water. Dilute chicken bouillon ... Ingredients: 14  (bouillon .. cream .. pieces .. rice .. salt .. torn ...)

3. GATEAU AU CHOCOLAT - QUEBEC Beat egg yolks until thick. Add sugar and beat well. Add cocoa. Beat egg whites until peaks form. Add egg whites to mixture. Spread this mixture in a ... Ingredients: 11  (cocoa .. cream .. egg .. sauce .. sugar .. whites ...)

4. QUEBEC TOURTIERE Put pork, onions, garlic, salt, pepper, cloves, and allspice into large cooking pot with enough water to cover 3/4 of ingredients. Simmer, stirring ... Ingredients: 8  (allspice .. cloves .. pies .. pork .. salt ...)

5. QUEBEC VENISON PATTIES An old French Canadian recipe, with some modern ingredients, from Pierre Papin. Mix above ingredients; make into patties and fry in beef suet or ... Ingredients: 7  (garlic .. nutmeg .. onion .. pork .. salt .. venison ...)

6. YELLOW SPLIT PEA SOUP (QUEBEC) Wash the dried peas in a sieve under cold running water, discarding any that are discolored. Place the peas in a heavy 5 to 6 quart casserole and add ... Ingredients: 6  (celery .. hocks .. onions .. peas .. salt ...)

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