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    You are in: Home / Community Forums / Recipe Requests - General / Mme Jehanne Benoit's Recipe for Quebec Ragout De Boulettes
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    Mme Jehanne Benoit's Recipe for Quebec Ragout De Boulettes

    trick
    Tue Aug 27, 2013 8:55 pm
    Food.com Groupie
    Please, please can someone help me find the above named recipe. My cousin has been wanting this recipe for such a long time. I know there was a collection of Mme Benoit's Recipes on Recipezaar but I can't find them. Any chance someone can assit me....I've got my fingers crossed!!!

    Thanks in advance...
    Dee514
    Tue Aug 27, 2013 9:15 pm
    Forum Host
    Perhaps this is the old Zaar thread you remember (from 2009): Recipes from Trois Rivieres area of Quebec
    =========================================================
    I did find the following recipes online:

    Ragout de Pattes et Boulettes (Pork Hock Stew and Meatballs)

    Ragoût de Boulettes (Meat Ball Stew)

    1 lb fresh lean pork
    1/2 lb minced beef
    1/4 lb ground veal or beef
    1 small onion minced
    2 tbsp parsley
    1/4 tsp ginger
    2 cinnamon sticks
    3 bay leaves
    6 whole cloves
    1/4 tsp dry mustard
    1 egg, slightly beaten
    1/2 cup milk
    salt and pepper
    3 tbsp fat (or Crisco oil)
    3 cups water (light broth or broth form pork hocks)
    4 tbsp browned flour
    1/2 cup water

    1. Put through the meat chopper 3 times, the fresh pork, minced beef and veal. Add the onion, parsley, ginger, and dry mustard. Add the beaten egg. Salt and pepper, make into balls. Flour them (with white flour).

    2. Fry the meat balls in a fat of your choice. Pour 3 cups of water (broth) over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves.

    3. Shake together in a jar the flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.


    Last edited by Dee514 on Tue Aug 27, 2013 9:25 pm, edited 1 time in total
    Zeldaz
    Tue Aug 27, 2013 9:15 pm
    Food.com Groupie
    There are only three I could locate, none of them what you want. I love her tangy pastry dough! I have found recipes from Canadian Living to be very good, maybe this will help, eh? icon_wink.gif http://www.canadianliving.com/food/ragout_de_boulettes.php
    Or the Canada Rail version: Ragout De Boulettes Canadian Meatballs.
    Have you posted in the Canadian forum? http://www.food.com/bb/viewforum.zsp?f=52
    trick
    Tue Aug 27, 2013 10:52 pm
    Food.com Groupie
    This is it!!!! Thank you, Thank you, Thank you!
    trick
    Tue Aug 27, 2013 10:54 pm
    Food.com Groupie
    Thanks again! Now is there a way that I can save the link? I sure hope so!
    pinky kookie
    Tue Aug 27, 2013 11:10 pm
    Food.com Groupie

    I found these other similar recipes:

    RAGOUT DE PATTES DE COCHON - PORK STEW WITH MEATBALLS RECIPE -
    http://www.food.com/recipe/rago-t-de-pattes-de-cochon-pork-stew-with-meatballs-398226
    Dreamer in Ontario's Note:
    "This a traditional Quebecois stew made with pork hocks. This stew is a modification of one by Jehane Benoit, a famous Quebec cook".

    RAGOUT DE PATTES DE COCHON - QUEBEC'S TRADITIONAL STEW OF PIGS' FEET & PORK MEATBALLS -
    http://bitsnbites.wordpress.com/2008/01/06/passing-on-the-traditionragout-de-pattes-de-cochon/
    pixeltheatre wrote:
    "The recipe my mom uses as her base for the stew is from Jehane Benoît, a famous Quebec cook. With a few modifications, we came out with this recipe. (Hint: caramelize your onions and hocks until dark brown for a richer sauce).
    Dee514
    Tue Aug 27, 2013 11:20 pm
    Forum Host
    trick wrote:
    Thanks again! Now is there a way that I can save the link? I sure hope so!


    Click on the link to open the page, then save the page to your favorite places.

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