Title: Poutines rapees
 Categories: French can, Acadian, Vegetables, Desserts
      Yield: 6 servings
 
    1/2 lb Salt pork, fatty
     10    Potatoes; finely grated
      4    Potatoes; cooked & mashed
           -Salt & 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