Title: Pot en pot
 Categories: Acadian, French can, Meats
      Yield: 1 servings
 
      2 lb Fatty beef; up to 3 lb
      5 c  -Salted water
      5    Potatoes; sliced or cut in
           -large pieces
      1    Onion; up to 2 onions
           -chopped
           -salt & pepper
           Summer savory; to taste

MMMMM--------------------POUTINES (DUMPLINGS-------------------------
      1 c  Flour
    1/2 ts -Salt
      1 tb Baking powder
    1/2 c  -Cold water
 
  "Although pot-en-pot contains the same ingredients as fricot, the
  method of preparation is significantly different. The most commonly
  used meats for this dish are chicken and hare but beef, pork, duck or
  goose may also be used. In Cheticamp and on the Magadalen Islands,
  pot-en-pot is called Etouffrage."
  
  Poultines Blanches: In a bowl, mix flour with salt and baking powder.
  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 in fricot or other dish. Cut the meats into pieces. Place the
  pieces in a large pot with the salted water and bring to a boil.
  Simmer until the meat is tender. Remove the meat from the pot,
  reserving the stock.
   In the bottom of a second large pot, place a layer of potatoes, a
  layer of meat, a layer of chopped onion Season with salt, pepper and
  summer savory and continue adding until there are no ingredients left.
   Add the stock from the simmered meat and just enough water to cover
  three quarters of the ingredients. Cover and simmer for 45 minutes or
  until the potatoes are tender.
   Add Poutines Blanches (dumplings) 7 minutes before it is ready to be
  served, cover for the remaining 7 minutes.
  
  VARIATIONS: To vary the taste, other spices such as cumin or
  coriander may be added to the pot-en-pot. The meat may be sauteed
  before being simmered to improve it's flavour.  Handkerchief
  dumplings (included with Fricot a la Belette may be layered in with
  the ingredients at the beginning of the cooking time, instead of the
  dumplings used.