The teurgoule, the Norman recipe which saved France

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What’s this?

Do you like rice pudding? Well, teurgoule is the Norman equivalent! The difference between the two recipes is the addition of cinnamon and the use of whole milk for the teurgoule...

The little history

At the end of the 18th century, France went through a terrible famine episode because of bad harvest, destroyed by storms and rains. Caen city’s intendant, baron de Fontette, decided to introduce rice in Normandy. Rice?! What was that? Nobody knew that strange thing!

But people had to eat it. They didn’t know how to cook it! So the baron decided to print recipes, to help people from Normandy! And one of those recipes was the teurgoule...

Who was the baron? François-Jean d'Orceau was born in Paris in 1718. In 1738, when he was 20 years old, he had a seat in Paris Parliament. He also became Caen’s intendant in 1752, until 1775...

He was the most popular and famous intendant in the city! He cancelled several taxes, also embellished the city, remade the main commercial roads, raised new districts...


And also!