Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish.

[1] It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg.

Long cooking creates a thick, brown caramelised crust over the teurgoule.

The name comes from the Norman language and means 'twist mouth', a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.

[2] The presiding members wear the brotherhood's ceremonial robe, which is green and orange with a cape.