Quoting Sean Dennis to Jim Weller <=-

When I eventually get up to Quebec, my coworkers have a few places in
mind to take me out for some poutine. It's a dead serious subject for them.

It's dead easy to make IF you can get your hands on fresh cheese
curds. Grated Cheddar just isn't the same. And American fries and
gravy, although tasty, are cheeseless. Although you guys have chili
cheese fries which are amazing but were rarely seen here before
Fatburger came to Canada.

Another fry sauce:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Sauce Andalouse
Categories: Belgian, Sauces, Condiments
Servings: 4

mayonnaise or veloute sauce
tomato paste
peppers

Sauce andalouse is a Belgian specialty, a sauce consisting of
mayonnaise, tomato paste, and peppers (such as pimientos or
(roasted) bell pepper) typically served with Belgian fries. Some
recipes use veloute or espagnole sauce instead of mayonnaise.

Despite the name, there is no connection with the Spanish region of
Andalusia.

From: Wikipedia

MMMMM-------------------------------------------------


Cheers

Jim


... Quaker pickup line: "Are thee at barn raisings often?"

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