Pate a la rapture
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Pate a la rapture
  Pate    Pie    Chicken    Canadian  
Last updated 6/12/2012 12:48:48 AM. Recipe ID 10003. Report a problem with this recipe.
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      Title: Pate a la rapture  
 Categories: Chicken, Canadian, Historical, Pies
      Yield: 1 Servings
 
      1    Peck potatoes
      2    Chickens (3 or 3 1/2 lbs
           Each)
      3 lg Onions
    1/4 lb Butter
      6    Strips bacon
           Salt & pepper to taste
           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@interlog.com (Elissa Pane) Toronto, Canada
 




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Recipe ID 10003 (Apr 03, 2005)

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