DCHP-2
rousseau Hist. DCHP-1 (pre-1967)
THIS ENTRY MAY CONTAIN OUTDATED INFORMATION, TERMS and EXAMPLES
n.
a palatable dish of pemmican mixed with flour and vegetables, when available, and warmed over a fire.
See also: richeau
- 1886 Hereafter, cracker dust and dirt takes the place of flour as one of the ingredients of rousseau.
- 1964 Frying the pemmican in its own fat resulted in what was called rousseau (or rechaud or richot) and to it might also be added some flour or a suitable wild plant or berries.
- 1886 Hereafter, cracker dust and dirt takes the place of flour as one of the ingredients of rousseau.