PATE A LA RAPTURE (RAPPIE PIE) 20 lbs potatoes 2 chickens (3 or 3 1/2 lbs each) 2-3 large onions 6 strips Salt Pork salt & pepper to taste You will need a grater, a large pan (17"x12"x4"), 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,  Cover with the other half of the potato mixture. Then add strips of salt pork. This will form the crust. Place pie in a hot (375F) oven for about 2-3 hours hours, or until a brown crust is formed.