Petits bateaux dans la sauce (little boats in sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Cream of tartar |
| 1 | teaspoon | Baking soda |
| 3 | tablespoons | Butter |
| 1 | cup | Molasses Water; or milk Salt |
| 6 | tablespoons | Lard |
| ½ | cup | Milk |
| 2 | cups | Brown sugar Water |
Directions
CRUST
SAUCE
Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is ¼ inch thick. Cut the dough into 4"X2" rectangles. Pinch together the ends to form shapes ressembling small boats. Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350F and bring to a gentle boil. Put the "little boats" in the sauce in a casserole dish, and bake at 350F for about 30 minutes. To serve, remove the pastries from the casserole dish & cover with the sauce.
SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau