Pate a la Rapure (Grated Pie)

  • 1 Chicken 5-6 lb (stewing)
  • 5 lb Potatoes
  • 2 Onions; medium- chopped
  • 1 Celery stalk-diced
  • 1 Carrot; grated
  • 1/4 ts Thyme or 1 bay leaf
  • 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 potatoes 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, "Rape in French means grated, so in either case, rapure 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.)

Serves 4-6