TITLE PÂTE À LA RAPURE #1 / Traditional Rappie Pie
(pronounced: pawt ah la rap-uhr)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756.This recipe is a Daigle Family Reunion recipe which comes from Julie Daigle Albert.
  • 10 large potatoes
  • 2 finely chopped onions
  • salt and pepper
  • 5-6 lbs meat (chicken, pork, beef, or clams, whatever is available)
PREPARATION Cut meat (chicken) in pieces, cover with water and cook. Add onions, salt and pepper. When done, remove chicken and reserve broth. Dice chicken.

Peel, wash and grate potatoes. Squeeze potatoes dry in a clean cloth, saving the juice. Drop potatoes in a bowl and loosen with a fork. Gradually pour boiling chicken broth over the potatoes. Stir well. The potato mixture should be like before squeezing. If not enough chicken broth, add boiling water. Sprinkle with salt and pepper.

In a 17 x 12-inch baking pan, spread half of potato mixture, add the chicken layer and finish with another layer of potato mixture. Place slices of salt pork on top. Bake 2 hours in a 400 degree oven or until potatoes are crusty brown.

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