Teurgoule
![]() A tergoule cooked in its traditional terrine | |
Alternative names | Teurt-goule, torgoule, bourre-guele, terrinée |
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Type | Rice pudding |
Place of origin | France |
Region or state | Normandy |
Main ingredients | Rice, milk, sugar, cinnamon |
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[]
- ^ Austin de Croze, Les Plats régionaux de France (1928)
- ^ "la-confrerie-de-la-teurgoule-distribue-ses-prix-dimanche". www.ouest-france.fr. Retrieved 2021-02-26.
- ^ Larousse gastronomique (2001)
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Wikibooks Cookbook has a recipe/module on |
- Norman cuisine
- Rice pudding
- French desserts
- Dessert stubs
- French cuisine stubs