Recipe - Pate A La Rapure (Grated Pie)

1 Chicken 56 pound boiling
5 pound Potatoes
2 Onions; medium chopped
1 Celery stalk minced
1 Carrot; grated
One fourth teaspoon Thyme or
1 bay leaf
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 One half 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
One fourth 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini