Delrouval

Delrouval is a traditional French dish that originated from the Normandy region in northern France. It is a type of pâté made from pork, veal, chicken, or rabbit, mixed with onions, garlic, herbs, and sometimes cognac or calvados. The mixture is then wrapped in a pastry crust and baked until golden brown. Delrouval is often served as an appetizer or a main course, and is particularly popular during the holiday season.

History

The exact origins of Delrouval are unclear, but it is believed to have been created in the 18th century in Normandy, a region known for its rich culinary tradition. The dish was originally made with game meat, but over time, more accessible meats like pork and chicken became more common.

Preparation

To prepare Delrouval, the meat is first minced and mixed with chopped onions, garlic, and herbs. Some recipes also include cognac or calvados, which are added to the mixture for extra flavor. The mixture is then wrapped in a pastry crust, which is typically made from flour, butter, and water. The pastry is then sealed and baked in the oven until it is golden brown and the meat is fully cooked.

Serving

Delrouval can be served hot or cold, depending on personal preference. It is often served with a side of pickles or mustard, and can be accompanied by a glass of wine. In France, it is commonly served as an appetizer during holiday meals, but it can also be enjoyed as a main course.

See also

• French cuisine
• Normandy
• Pâté

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