Pate a la rapure (grated pie)

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       Title: PATE A LA RAPURE (GRATED PIE)
  Categories: Poultry, Pies, Main dish
       Yield: 1 servings
  
       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 ptoatoes. 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, "R^ape in French means grated, so in
   either case, r^apure 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.)
  
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