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   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic Quebec Poutine   
    Categories: Potatoes, Cheese, Sauces, Poultry, Snacks   
         Yield: 1 Serving   
       
         1 lg Idaho Russet or Prince   
              - Edward Island potato,   
              - peeled, in 3/8" batons   
         4 oz Fresh Cheddar curds   
      
   MMMMM-----------------------VELOUTE SAUCE----------------------------   
         1 qt Chicken stock   
         2 oz Flour   
         2 oz Oil   
         2 ts Ground pepper   
         2 ts Fresh-ground green pepper   
         1 sm Onion; diced   
         2 tb Balsamic vinegar   
       
     This is a recipe for the Veloute sauce, which is the   
     base for a poutine sauce. To make it into a poutine   
     sauce, reduce it by a factor of 2-4 over medium heat.   
        
     Bring the stock to a boil in a saucepan.   
        
     Combine the fat and flour, cook over high heat,   
     stirring until you have a pale roux (2-3 minutes).   
        
     Add the 2 ts pepper to the roux before adding to the   
     stock, for an extra-peppery sauce. Floor-sweeping   
     pepper (the kind sold pre-ground, in bulk) is   
     preferred by classicists.   
        
     Add the fresh ground green peppercorns to the stock   
     while reducing.   
        
     Prior to adding the to stock, dice a small sweet onion   
     into the saucepan, add the balsamic vinegar, and reduce.   
        
     Whip the roux into the stock. Simmer (30-40 min),   
     skimming the surface every 5-10 minutes. Strain the   
     sauce through a chinois or strainer lined with   
     cheesecloth. Salt and pepper to taste.   
        
     Keep sauce hot on a side burner.   
        
     Deep fry the potato batons in 375ºF/190ºC oil until   
     golden brown on the outside and creamy, mealy on the   
     inside. Drain.   
        
     Put pommes frites into a shallow bowl and sprinkle   
     fresh cheddar curds across the potatoes. Top with   
     sauce/gravy.   
        
     Let rest for three minutes or so to allow cheese,   
     potatoes and gravy to meld and mingle. Salt & pepper   
     to taste and enjoy.   
        
     A Dirty Dave recipe, based on what I had in Southern   
     Quebec while attending the 1999 Canadian Caper picnic   
     in Hemmingford, PQ.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Bacon's not the only thing that's cured by hanging from a string.   
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