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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HOME MADE BROWNED FLOUR: Turn oven on to broil. | 2. In a large skillet put about 3 cups of all purpose flour. | 3. Place in the oven on the middle rack. | 4. Let the flour brown for about 5-6 minutes. | 5. Remove and stir well. | 6. Repeat, mixing every 5-6 minutes. | 7. Be careful not to burn. | 8. This may require 4-6 times. | 9. Brown and mix until flour is a nice light caramel colour. | 10. In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper. | 11. Cover with water about two inches above. | 12. Bring to boil. | 13. Reduce heat and simmer for 2 to 2 1/2 hour. | 14. The meat should be well done. | 15. Remove the meat and let cool so you can handle it. | 16. Remove the skin and most of the fat, leaving the meat in chunks. | 17. Refrigerate. | 18. Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed. | 19. FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl. | 20. Mix well and form meatballs about one inch in diameter. | 21. Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes. | 22. Refrigerate. | 23. The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches. | 24. Bring to a light boil. | 25. Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste. | 26. Pour one large spoonful at a time in the broth and let simmer a few minutes. | 27. Repeat until the sauce is thickened to your taste (not too thick). | 28. Add the meatballs and cook another 7-10 minutes. | 29. Serve with boiled or mashed potatoes. | 30. If you want to be traditional, also serve with the tourtiere. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	6 -8	pieces		1705.536	0.0	63.0958	159.0775
onion	1		studded	64.0	14.944	1.76	0.16
clove	8 -9			0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water				-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2 -3		chopped	-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
clove	1/2	teaspoon	ground	0.0	0.0	0.0	0.0
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
salt pepper				-	-	-	-
bread	2	slices	squeezed	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
flour	1 1/2 - 2	cups	browned	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.