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When I tell people I used to live in Montreal, they always ask me about poutine. But I left Quebec in 1963, before poutine was invented. I've never seen or tasted it.
When I tell people I used to live in Montreal, they always ask me about poutine. But I left Quebec in 1963, before poutine was invented. I've never seen or tasted it.
Not hard to make, just get a plate of french fries, sprinkle with curd cheese then drown it with brown gravy and you have poutine
Not broth. Broth comes from cooking meat in liquid and it will not create the right kind of gravy. The gravy has to be made from roasted or fried meat drippings and "fond" which must be deglazed from the bottom of the roasting pan or skillet. Fond is the name for the small brown bits of caramelized meats and hardened meat blood/juices found coating the bottom of the pan after the meat has completed cooking. The drippings and deglazed bits of fond provide the richest and most authentic flavor for making real gravy. Any kind of meat drippings and fond will do but beef is preferable.
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Not just any run of the mill.
