Pate a la rapture <rappie pie>

Yield: 1 Servings

Measure Ingredient
1 \N Peck potatoes
2 \N Chickens (3 or 3 1/2 lbs
\N \N Each)
3 larges Onions
¼ pounds Butter
6 \N Strips bacon
\N \N Salt & pepper to taste
\N \N Poultry seasoning

You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag. Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pieces. Save the broth.

Meanwhile, peel the potatoes and soak in cold water. Grate about 10 potatoes at a time and then place them in a cloth bag. Squeeze tightly until all the water and starch is removed. Do all the potatoes this way.

Save the liquid from the potatoes: measure it. You must measure an equal amount of chicken broth to replace the potato water. When the potatoes are all squeezed, loosen them in a large pan and gradually add the measured chicken broth, stirring slowly. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add seasonings and stir, stir, stir! Cover the bottom of a well-greased pan with half the potato mixture.

Arrange chicken pieces, chopped onion, and pats of butter on top.

Cover with the other half of the potato mixture. Then add a bit of chopped onion, more pats of butter and six strips of bacon. This will form the crust. Place pie in a hot (400F) oven for about 2 hours, or until a brown crust is formed.

Delicious with applesauce or cranberry sauce.

Serves 12.

_Out of Old Nova Scotia Kitchens_ by Marie Nightingale From: epane@... (Elissa Pane) Toronto, Canada

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