Poutines Rapees

Servings: 6
Ingredients:

1/2 lb Salt pork, fatty
10    Potatoes; finely grated
4    Potatoes; cooked and mashed
-Salt and 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

SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudrau

—–