Recipe#5863

Title: Poutines Rapees

SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudrau

      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, Poultine 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 poultines 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 poultines for 2-3 hours. Eat the poultines hot with butter, salt
  and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES