provenance of the word poutine is uncertain. The Dictionnaire historique mentions the possibility that the form poutine is simply a gallicization of the word pudding. However, it considers it more likely that it was inherited from regional languages spoken in France, and that some of its meanings resulted from the later influence of the similar-sounding English word pudding. It cites the Provençal forms poutingo "bad stew" and poutité "hodgepodge" or "crushed fruit or foods"; poutringo "mixture of various things" in Languedocien; and poutringue or potringa "bad stew" in Franche-Comté as possibly related to poutine. The meaning "fries with cheese and gravy" of poutine is among those held as probably unrelated to pudding, provided the latter view is correct. Recipe The traditional recipe for poutine consists of: French fries: These are usually of medium thickness and fried (sometimes twice) such that the inside stays soft, while the outside is crispy. Cheese curds: Fresh cheese curds are used to give the desired texture. The curd size varies, as does the amount used. Brown gravy: Traditionally, it is a light and thin beef or chicken gravy, somewhat salty and mildly spiced with a hint of pepper; or a sauce brune, which is a combination of chicken and beef stock. Poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets; some grocery chains offer their own house-brand versions. Many stores and restaurants also offer vegetarian gravy. To maintain the texture of the fries, the cheese curds and gravy are added immediately before serving the dish. The hot gravy is usually poured over room-temperature cheese curds, so they are warmed without melting completely. The thin gravy allows all the fries to be coated. The serving dish typically has some depth to act as a basket for the fries so that they retain their heat. It is important to control the temperature, timing, and the order in which the ingredients are added to obtain the right food textures—an essential part of the experience of eating poutine. Freshness and juiciness of the curds is essential. Air and moisture seep out of the curds over time, altering their acidity level. This causes proteins to lose their elasticity, and the curds to lose their complex texture and characteristic squeaky sound when chewed. The curds should be less than a day old, which requires proximity to