Talk:panse
Add topicLouisianan cuisine
[edit]English or French citations of use in Louisiana cuisine as an element of, or alternative term for, chaudin:
- 2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books (→ISBN), page 86:
- Stuffed Panse
- 1 stuffed panse (pork stomach; 31/2 to 4 pounds)
- salt to taste
- black pepper to taste
- red pepper to taste
- garlic to taste
- Preheat oven to ...
- 2014, John F. Mariani, Encyclopedia of American Food and Drink, Bloomsbury Publishing USA (→ISBN)
- A stuffed pig's stomach that is browned and then cooked in a kettle. ... The pig's stomach itself is called a “ponce”(from the French panse, “belly”).
- 2016, Edward Behr, The Food and Wine of France: Eating and Drinking from Champagne to Provence, Penguin (→ISBN), page 66:
- The twin ingredients of an andouillette de Troyes are chaudins and panse—pork intestines, specifically the large intestine, and stomach.
- 2018, Viola Fontenot, A Cajun Girl's Sharecropping Years, Univ. Press of Mississippi (→ISBN)
- Some was used to cook dinner, and lots of it was used to make boudin, hog head ... sausages and the panse (the cleaned, stuffed, and later smoked stomach).