I remember you asked about me using beef in a tourte and commenting
that veal/pork was the usual?  You are absolutely correct but the one
I made according to the recipe, which I posted on last week, was a bit
dry so I have made one with beef that I minced.  It's still not right,
maybe a mix of beef and lamb?

Judith

On 2009-10-22 23:20:31 +0100, Judith in France 
 said:

> I remember you asked about me using beef in a tourte and commenting
> that veal/pork was the usual?  You are absolutely correct but the one
> I made according to the recipe, which I posted on last week, was a bit
> dry so I have made one with beef that I minced.  It's still not right,
> maybe a mix of beef and lamb?
> 
> Judith

Are you sure that was me?!  I took down Graham's tourte recipe.  I 
think someone did suggest veal and pork.  I just don't fancy the idea 
of minced lamb with pork somehow.
-- 
Sacha

"Judith in France"  wrote in message
news:50822c2f-fe67-4db8-be96-2f62940c7fa7@u13g2000vbb.googlegroups.com...
> I remember you asked about me using beef in a tourte and commenting
> that veal/pork was the usual?  You are absolutely correct but the one
> I made according to the recipe, which I posted on last week, was a bit
> dry so I have made one with beef that I minced.  It's still not right,
> maybe a mix of beef and lamb?
>
> Judith
>

Judith.

The ratio is 2/3rds  pork to 1/3rd beef [veal is used in original recipe]

HTH

Robert

On Oct 23, 8:42 am, "Robert Goodrick"  wrote:
> "Judith in France"  wrote in messagenews:50822c2f-fe67-4db8-be96-2f62940c7fa7@u13g2000vbb.googlegroups.com...
>
> > I remember you asked about me using beef in a tourte and commenting
> > that veal/pork was the usual?  You are absolutely correct but the one
> > I made according to the recipe, which I posted on last week, was a bit
> > dry so I have made one with beef that I minced.  It's still not right> > maybe a mix of beef and lamb?
>
> > Judith
>
> Judith.
>
> The ratio is 2/3rds  pork to 1/3rd beef [veal is used in original recipe]
>
> HTH
>
> Robert

Thanks Robert, that is saved to file.

Judith

On Oct 22, 11:37 pm, Sacha  wrote:
> On 2009-10-22 23:20:31 퍝, Judith in France
>  said:
>
> > I remember you asked about me using beef in a tourte and commenting
> > that veal/pork was the usual?  You are absolutely correct but the one
> > I made according to the recipe, which I posted on last week, was a bit
> > dry so I have made one with beef that I minced.  It's still not right> > maybe a mix of beef and lamb?
>
> > Judith
>
> Are you sure that was me?!  I took down Graham's tourte recipe.  I
> think someone did suggest veal and pork.  I just don't fancy the idea
> of minced lamb with pork somehow.
> --
> Sacha

I am getting very professional looking tourtes, the set inside is
perfect but it just lacks something in taste.  I'll keep on
experimenting, maybe using African spices, starting with just a pinch
as it really is too bland for my tastes.

Judith