Teurgoule, a dessert born in Honfleur in the 18th century
Teurgoule, a dessert born in Honfleur in the 18th century 
The intendant of the Generality of Caen, appointed by Louis XV in 1752, had rice and spices imported into Normandy three years later in order to avoid a famine in the Pays d'Auge and put an end to the threat of popular riots.
Recipes were posted on the walls of towns and villages. One of them proposed to the inhabitants was to cook the rice in farm milk.
The hungry augerons then rushed to the terrines barely out of the bread oven, and would then have burned their palates “writhing their goules”, hence the word “Teurgoule” in Norman patois.
The teurgoule recipe was born and the Normans were satisfied!
