Fricot a la "belette" ("weasel" fricot/soup)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Fricot a la "belette" ("weasel" fricot/soup)
  Acadian    Soups    Vegetarian    Vegetables  
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14270. URL: http://artofhacking.com/aohfood/14000/14270-fricotalabeletteweaselfricotsoup.htm
----------------------------------------------------------------
Please type a brief description of the problem below.

">Report a problem with this recipe.

[an error occurred while processing this directive]



 
      Title: Fricot a la "belette" ("weasel" fricot/soup)
 Categories: Acadian, French can, Soups, Vegetables, Vegetarian
      Yield: 1 servings
 
      1    Onion; chopped
      3 tb Butter
      2 tb Salted herbs;*
      4 c  -Water
      3 c  Potatoes; diced
           -salt and pepper
      1 tb Flour

MMMMM-----------------DUMPLINGS:* THIS IS ONE OF----------------------
           -several possible dumpling
           -recipes given
      1 c  Flour
    1/2 ts -Salt
    1/2 c  -Cold water
 
  "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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14270 (Apr 03, 2005)

[an error occurred while processing this directive]