"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 color 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 poutines 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 poutines 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