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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: "If there was one dish that could be called typically Acadian, it would
certainly be Fricot, a soup containing potatoes and meat. The dish has
been a long time favorite in Acadian households, so much that the word
fricot was once synomous with a good meal and a common call for dinner was
often, "Vous etes invites au fricot!"... This potato fricot was prepared
when neither meat nor fish were available, and given the tongue-in-cheek
name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the
origin of the name, they will smile and say, "Parce que b'lette a passe
tout drouete (Because the weasel went right on by.)
On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot)
where bezette roughly translates as "nincompoop". It is known as butter
fricot, salted her fricot and potato fricot, and is often served with a
large slice of buttered bread and molasses."
Handkerchief Dumplings (Pates en Mouchior de Poche)
Mix flour with salt. Gradually add cold water to the dough as one would
when making biscuits.
Roll the dough fairly thin, cut into 1 1/2 inch squares and place the
squares in the fricot. Cover and simmer 7 minutes.
Saute the onion and salted herbs in butter for 1-2 minutes or until the
onion is golden brown. Add the water, potatoes, salt and pepper, and
simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed
with water.
SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau
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