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Poutines Blanches



Poutines Blanches are white dumplings made by Acadians for soups and stews.

Unlike most other dumpling recipes for soups and stews, there is no fat in the recipe.

Poutines Blanches can be used as dumplings in dishes such as fricot, pot-en-pot, etc.

Cooking Tips

1 cup of flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold water

Mix the dry ingredients, then gradually add the water and mix just until you have a dough.
Drop dough by spoonfuls into the stew or soup. Cover and cook for 7 minutes; serve.

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Bon mots

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."

-- Ernest Hemingway (American writer. 21 July 1899 – 2 July 1961)

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