Originally Posted by gaigai
Mel, I just figured out you would be the perfect person to ask this: We have a family recipe handed down for at least 5 generations from a gr-gr-gma from Montreal. It is for egg dumplings with chicken, like a really hearty chicken noodle soup, and it's always been called "Glissants/Glissance". I know that literally translates to "slippery", but is it a colloquialism for noodles too?
Well, I had to google it, since I'd never heard of it, but I think it is a colloquialism, but from like, 50 years ago. I looked on lots of forums and it's all people in their 40s or 50s looking for grandma's recipe for these dumplings- exactly what it translates to. Basically the glissantes are the noodles, usually cut into squares, and they throw them into soups or stews, often of beef stock instead of chicken but I saw both. I'm sure if I asked my dad or his brothers and sisters they would know what you're talking about, but I never had any... or maybe I did but I never knew what they were called.