Text 2482, 66 rader
Skriven 2010-10-05 21:43:00 av JIM WELLER (1:123/140)
Ärende: Potato Rapee Pie
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Our bookkeeper at work is Acadian (Lee, her last name is Leblanc)
and she gave me a home made treat today, Patate Rapee. This is a
very labour intensive potato dish. First you grate a lot of potatoes,
squeeze the water out of them, replace the water with an equal
amount of gelatinous chick broth from an old stewing hen, add
cooked mash potatoes to bind, and then layer it all in a large pan
with skinned and boned chicken meat and bake thoroughly. The
potatoes take on a unique gelatinous jelly-like texture. Sometimes
other meats are added but the chicken flavour should predominate.
Roast pork is common. In the interior (of New Brunswick) squirrel and
rabbit was often added in the past. And on the north shore, Quahogs
and clam nectar were used.

Grating the potatoes is a major chore so there is a company in New
Brunswick that sells 10 lb bags of frozen grated potatoes just like
other ones make french fries or hash browns. Their distribution is
just regional not national though. Nicole's dad was visiting
recently and he brought her a bag, along with a variety of Atlantic
seafood.

Here's one version. More to follow.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AC) Pate A La Rapure (Potato Pie)
Categories: Historical, Heirloom, Canadian, French
  Servings: 12

      5 lb fowl, cut up
      3 md onions
      1 md carrot
      1    celery stalk
      2 ts salt
    1/2 lb finely diced salt pork
     15 md potatoes (about 8 pounds)

Cook fowl, onions, carrot, celery and salt in water to cover.  Bring
to boil and skim.  Simmer until meat is tender (about 2 1/2 hours).
Remove skin and bones and cut meat in pieces.  Strain broth.  Fry
salt pork until crisp.  Peel potatoes; grate very fine or puree in
electric blender (as opposed to non electric blender - tee hee).
Working with about 1 cup of potato at a time, squeeze it in a clean
dish towel (no fabric softener) to remove as much liquid as possible
(save liquid).  Empty potato into large bowl (at this stage potato
feels like snow).  Measure liquid and discard; measure an equal
amount of chicken broth, bring to a boil and gradually stir into
potato to mix thoroughly (potato will swell).  Spread a layer of
potato mixture in bottom of greased roasting pan (15 x 20 inches)
and cover with a layer of chicken.  Repeat layers until dish is
full, ending with potato.  Sprinkle with salt pork.  Bake at 400 F
until top starts to brown (30 minutes).  Turn oven control to 350 F
and continue baking until brown and crusty (2 hours).

  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------

Cheers

YK Jim
                                                                
... Smashed potatoes: another example of the Rachael Ray-ing of food.

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