Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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