Talk:panse

Louisianan cuisine
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 9780781809320), 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 9781620401613)
 * A stuffed pig&#39;s stomach that is browned and then cooked in a kettle. ... The pig&#39;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 9780399564024), 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 9781496817082)
 * 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).