Talk:panse

Louisianan cuisine[edit]

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), 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)
A stuffed pig's stomach that is browned and then cooked in a kettle. ... The pig'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), 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)
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).