Fricot a la "belette" ("weasel" fricot/soup)
Servings: 1
Ingredients:
- 1 Onion; chopped
- 3 tb Butter
- 2 tb Salted herbs;*
- 4 c -Water
- 3 c Potatoes; diced -salt and pepper
- 1 tb Flour -------------------------DUMPLINGS:* THIS IS ONE OF------------------------- -several possible dumpling -recipes given
- 1 c Flour
- 1/2 ts -Salt
- 1/2 c -Cold water
Instructions:
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
