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PATE A LA RAPURE (GRATED PIE)

Category:    Chicken
Yield: 1 servings
 
      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 suacepan. 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 potatowa 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 ptoatoes.
  Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 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

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