1 definition by Corksil.com & Associates
A savory meal which is created by chiseling a frozen pot pie into chunks and then heating it in a pot on the stove.
Best if a portion is eaten directly from the pot and the rest is left (lidless) overnight to form a slight crust.
Once the crust has formed, it may be picked off with a raspoon. (A raspoon is a spoon with sharpened edges.) After picking off the crust, the raspoon should be disposed of along with the crust.
The savory gouche must be consumed momentarily before a second crust forms.
Best if a portion is eaten directly from the pot and the rest is left (lidless) overnight to form a slight crust.
Once the crust has formed, it may be picked off with a raspoon. (A raspoon is a spoon with sharpened edges.) After picking off the crust, the raspoon should be disposed of along with the crust.
The savory gouche must be consumed momentarily before a second crust forms.
by Corksil.com & Associates July 9, 2006