POUTINE

The Basic Combination of Poutine

Prepare french-fries, approximately 2 cups into a serving bowl.  Drop 1/2 Cup of Mornington Cheddar Cheese Curds on top of the fries.  Ladel 1 cup of sauce (while hot) on top of the fries and cheese.  Allow to rest for 3 - 5 minutes, permitting the sauce and cheese to work together.  Grab a fork, and enjoy.

Different Styles of Poutine

The classic, home-made poutine is the standard upon all which all other poutines are based:  fries, cheese, sauce.  From this basic combination, an enormous variety has been achieved in kitchens and restaurants across Quebec.  Some examples:

• Poutine Itallienne: Uses marianara sauce instead of the Veloute.
   
• Poutine Boutguinonne: Adds ground beef and fried onions to the Veloute sauce, in Bourgennione style.
   
• Poutine BBQ: Heated BBQ sauce is poured on.
   
• Poutine Mole: With a wink, an Oaxacan black mole sauce slathers over the mixture, adding its wonderful smoke and chocolate sweetness.
   
• Disco Fries: An off-menu item in New Jersey and New York diners, combines a chicken-gravy and shredded cheddar on top a plate of fries.

You get the basic idea. Try your imagination - pull out a favourite sauce, and maybe even try a different combination.