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Reveillon Tourtiere
January 13, 2006

This was really fantastic, and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory, leek and peeled diced apple for the mushroom, and chicken stock for beef stock. I don't care for parley so I left it out. The previous time I had tortiere, my only complaint about it was that it seemed heavy on the cinnamon, so I followed another reviewer's advice and halved it. It seemed just right to me. It was moist, flavorful. NOt a diet special, but true comfort food.

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