Pate A La Rapure (grated Pie)

Ingredients & Directions


1 Chicken 5-6 lb boiling 1 Carrot; grated
5 lb Potatoes 1/4 ts Thyme or
2 Onions; medium- chopped -1 bay leaf
1 Celery stalk-diced Salt & pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potato at a time in
a piece of cotton till quite dry. Place in a saucepan. When potatoes
are all squeezed dry add as much boiling broth from the chicken as
needed to almost cover potatoes. Stir till thoroughly mixed. Salt
lightly. Simmer over low heat about 10 minutes. Grease generously a
8″ square baking dish. Spread half potatoes in the bottom of the pan.
Bone the hot chicken and spread over the potatoes, cover with the
half of the potatoes. Mince one small onion very finely, add 1/4 tsp
pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2
hour in 350F oven or till top is golden brown and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane
Benoit. To quote the author, “R^ape in French means grated, so in
either case, r^apure or rappie” indicated that fact. A great deal of
French and English is mixed together in the Acadian language”) (I had
to leave out the French accents.)

Yields
1 servings

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