1 Onion; chopped
3 tb Butter
2 tb Salted herbs
4 c Water
3 c Potatoes; diced
salt and pepper
1 tb Flour
1 c Flour
1/2 ts Salt
1/2 c Cold water
Handkerchief Dumplings: 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.
Sauté 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.
"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 fricot and potato fricot, and is often served with a large slice of buttered bread and molasses."
Recipe source: A Taste of Acadie by Marie Cormier-Boudreau