Subj : Poutine Month - 1
To   : All
From : Dave Drum
Date : Mon Feb 17 2025 18:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poutines Rapees
 Categories: Vegetables, Desserts, Pork
      Yield: 6 Servings
 
    1/2 lb Salt pork, fatty
      4    Potatoes; cooked & mashed
     10    Potatoes; finely grated
           Salt & Pepper
 
  "For many Acadians living in southeastern New Brunswick,
  Poutine Rapee, potato dumpling dish with a mixture of
  seasoned pork in the centre, is considered a national
  dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to
  fricot. Although the greyish colour and gluey texture of
  the poutines makes them appear somewhat unappetizing,
  their taste more than compensates for their unattractive
  appearance."
  
  Soak the pork overnight in cold water to remove the salt,
  and cut into cubes. Extract the water from the grated
  potatoes by putting them in a cotton bag and squeezing
  vigourously. Mix the mashed potatoes with grated potatoes.
  Season with salt and pepper. Roll the potato mixture into
  balls resembling small snowballs.
  
  Make a hole in the centre of the potato ball and add 1
  Tbsp of the salt pork. Close the hole and roll the
  poutines in flour. Gently drop the poultines 2 or 3 at a
  time, into a large pot of boiling salted water, ensuring
  that the water is kept at a rolling boil.
  
  Simmer the poutines for 2-3 hours. Eat the poultines hot
  with butter, salt and pepper, or as a dessert with sugar
  and molasses.
  
  Makes: 6 Poutines
  
  SOURCE: "A Taste of Acadie" by Marielle Cormier-Boudrau
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Been there, done that, tripped alarm, came here.
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