NOTRE CUISINE ACADIENNE...
TITLE POUTINE AVEC SAUCE NOIR 
(pronounced: pooh-tin ah-vek soh-ce nwahr)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Pelletier Family Reunion recipe which comes from Sarah Pelletier Jandreau. 
INGREDIENTS
  • 3-4 lb fresh pork roast
  • salt and pepper
  • water
Poutines (dumplings) and Sauce:
  • 3 cups flour
  • 3/4 cup molasses
  • 2 cups water
  • 1/2 teaspoon soda
  • 1/3 teaspoon cloves
  • dab of milk
  • 4 well-beaten eggs
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 tablespoon vinegar
  • 1 teaspoon cream of tartar
  • cornstarch
PREPARATION Cook roast pork in a covered cast-iron pot. Add enough water to steam cook roast until it is tender; sprinkle with salt and pepper. Cover the meat by dropping the dumplings by spoon. Cook another 30 minutes.

Dumplings: Combine flour, eggs, salt, milk, soda and cream of tartar. Mix well and set aside.

Sauce Noir: Combine cornstarch, molasses, 2 cups water, 1/4 cup white sugar, cloves and vinegar. Bring to a boil.

After the dumplings rise to cover the meat and are done, pour the 'Sauce Noir' over each individual serving, or over the serving dish.

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