Pate a la rapure (grated pie) (canadian)
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Pate a la rapure (grated pie) (canadian)
  Pate    Vegetables    Pie    Canadian    Poultry  
Last updated 6/12/2012 12:48:48 AM. Recipe ID 10005. Report a problem with this recipe.
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      Title: Pate a la rapure (grated pie) (canadian)
 Categories: Poultry, Vegetables
      Yield: 1 Servings
      1    Chicken 5-6 lb boiling
      5 lb Potatoes
      2 md Onions; 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.

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Recipe ID 10005 (Apr 03, 2005)

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