Instructions: "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is signficantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage."

POULTINES BLANCHES: In a bowl, mix flour with salt and baking powder.

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 in fricot or other dish. Cut the meats into pieces. Place the pieces in a large pot with the salted water and bring to a boil. Simmer until the meat is tender.

Remove the meat from the pot, reserving the stock.

In the bottom of a second large pot, place a layer of potatoes, a layer of meat, a layer of chopped onion Season with salt, pepper and summer savory and continue adding until there are no ingredients left.

Add the stock from the simmered meat and just enough water to cover three quarters of the ingredients. Cover and simmer for 45 minutes or until the potatoes are tender.

Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served, cover for the remaining 7 minutes. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot. The meat may be sauteed before being simmered to improve its flavour.

Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginining of the cooking time, instead of the dumplings used.

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