Pate a la Rapure
Yield
20 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
chicken
|
|
| 5 | pounds |
potatoes
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
carrots
grated |
|
| ¼ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
chicken
|
|
| 2.3 | kg |
potatoes
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
carrots
grated |
|
| 1.3 | ml |
thyme
|
*
|
Directions
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 1½ to 2 hours or until 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 until 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 until thoroughly mixed.
Salt lightly. Simmer over low heat about 10 minutes.
Grease generously a 8 inch 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 ¼ teaspoon pepper and 2 slices fat salt pork cut in very small dice.
Bake ½ hour in 350℉ (180℃) F oven or until top is golden brown and crisp.
Serve hot.
