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File:Bouilli quebecois.jpg

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Français : Si la tradition du bouilli demeure bien présente dans les familles dès la fin de l'été en région, il existe autant de recettes pour ce plat que pour les tourtières du Lac-Saint-Jean. Le chou, les carottes, les pommes de terre, les navets, les oignons et les petites fèves sont la base d'un bon bouilli maison. Bien sûr, l'assaisonnement avec les épices ajoute un plus et devient le secret maison de cette recette. Le bouilli porte ailleurs l'appellation de «pot-au-feu». De l'épaule, de la macreuse, du jarret ou la palette du boeuf constituent la viande nécessaire au bouilli, certes, mais il faut aussi beaucoup de lard de porc, de porc salé et aussi des bas morceaux avec os.
Logo Wiki Loves Love This photo has been taken in the country: Canada
Date
Source Own work
Author Marc-Lautenbacher

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This image was uploaded as part of Wiki Loves Folklore photographic contest.

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Traditional dish at harvest season in Québec/Canada: le Bouilli québécois

12 November 2013

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5,616 pixel

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current20:37, 29 February 2020Thumbnail for version as of 20:37, 29 February 20205,616 × 3,744 (5.24 MB)Marc-LautenbacherUser created page with UploadWizard

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