Title: Petits Bateaux Dans la Sauce (Little Boats in Sauce)
Categories: Ethnic Dessert Sauce
Yield: 1 Servings

CRUST
2	c	Flour
2	ts	Cream of tartar
1	ts	Baking soda
1/2	ts	-Salt
6	tb	Lard
1/2	c	Milk
SAUCE
3	tb	Butter
1	c	Molasses
2	c	-Water; or milk
2	c	Brown sugar
3 1/2	c	-Water

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 1/4 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

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