---------- Recipe via Meal-Master (tm) v8.01
       Title: Fricot a la “Belette” (“Weasel” Fricot/soup)
  Categories: Ethnic, Soups/stews, Vegetables, Vegetarian
       Yield: 1 servings
       1    Onion; chopped                      3 c  Potatoes; diced
       3 tb Butter                                   -salt and pepper
       2 tb Salted herbs;*                      1 tb Flour
       4 c  -Water                        
 -------------------------DUMPLINGS:* THIS IS ONE OF-------------------------
            -several possible dumpling        1/2 ts -Salt
            -recipes given                    1/2 c  -Cold water
       1 c  Flour                          
   “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
   SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau