Poutine (1957, 1981, 1982)

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    From a search of the TORONTO STAR.


    29 May 1957, TORONTO STAR, pg. 21: col. 6:
   Myra (Myra Waldo's Round the World Cookbook--ed.)  has written also about
the dandy pork pies we Canadians dearly love (the habitants down east call
them "poutine rapee" and they're absolutely frightful) and the venison of the
West, to say nothing of bear, beaver tails, seal flipper pies (Newfoundland) and
Oka cheese.  No self-respecting Canadian city table would be without them any
more than it would fail to serve crusty, warm, full-bodied country-style
bread.

   11 April 1981, TORONTO STAR, pg. G9, col. 5 (TRAVEL: New Brunswick's
Acadian Village):
   When your feet give out you can hop a passing cariolle, pulled by horses
or oxen, and when lunch-time rolls around, sample traditional Acadian dishes
such as chicken fricot (stew) or poutine rape (a ball of grated cooked potatoes
wrapped around a core of meat and gravy).

   24 March 1982, TORONTO STAR, pg. C6 (Food), col. 1:
_Fast-food snack combines_
_cheese, sauce, french fries_
   MONTREAL (CP)--Although nutritionists may shudder at its starch, fat and
salt content, a new fast-food snack is gaining on hot dogs, hamburgers and
pizza in Quebec snack bars.
   It's called poutine and it combines french fried potatoes with curds of
cheese and hot barbecue sauce.
   The recipe is simple.  It starts with freshly-made french fries ladled
steaming hot into a large paper cup.  Then a generous spoonful of cheese curds is
added and finally a lashing of the hot barbecue sauce.
   If correctly made, the best of the (Col. 2--ed.) potatoes and sauce causes
the cheese to melt and form sticky tendrils around each french fry.
   Poutine, which has been popular for at least five years in southeastern
Quebec, is responsible for almost doubling sales of fresh curd over the past two
years, says Robert Briscoe, president of Les Fromages Gemme, a Marieville
cheese company.
   Recently as much as 50 per cent of Briscoe's curd production has been sold
to small snack bars and roadside stands to make into poutine.
   Two types of poutine can be found in Quebec--regular and Italian-style,
made with spaghetti sauce.