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, 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-goule and terrinée.[3]
References
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