Paté A La Rapure
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
1 salt & pepper
Cut chicken into individual pieces. Place in saucepan. Cover
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 350° F oven or till top is
golden brown and crisp. Serve hot.