||Recipes / African
Pate à la Rapture
by Marie Nightingale
* 1 Peck potatoes
* 2 Chickens (3 or 3 1/2 lbs Each)
* 3 lg Onions
* 1/4 lb Butter
* 6 Strips bacon
* Salt & pepper to taste
* Poultry seasoning
For: 12 servings
You will need a grater a large pan (17"x12"x2") and a
sturdy cloth bag.
Simmer the chickens in a pot on top of the stove with plenty of onions
and seasonings. When cooked separate the meat from the bones and chop
meat into pieces. Save the broth.
Meanwhile peel the potatoes and soak in cold water. Grate about 10 potatoes
at a time and then place them in a cloth bag. Squeeze tightly until
all the water and starch is removed. Do all the potatoes this way. Save
the liquid from the potatoes: measure it. You must measure an equal
amount of chicken broth to replace the potato water.
When the potatoes are all squeezed loosen them in a large pan and gradually
add the measured chicken broth stirring slowly. The potatoes may take
on a jelly-like appearance. Be sure there are no lumps. Add seasonings
and stir stir stir! Cover the bottom of a well-greased pan with half
the potato mixture.
Arrange chicken pieces chopped onion and pats of butter on top. Cover
with the other half of the potato mixture. Then add a bit of chopped
onion more pats of butter and six strips of bacon. This will form the
crust. Place pie in a hot (400°F / 205°C) oven for about 2 hours
or until a brown crust is formed. Delicious with applesauce or cranberry