100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Rappie Pie© Copyright 2009. All rights reserved and enforced Pâte à la râpureRappie Pie is an Acadian, savoury pie based on grated potato. It is made in Nova Scotia and Prince Edward Island. In has in it seafood such as scallops and clams, or meat such as chopped up chicken or beef, between layers of grated potato. It provides a one-dish meal, The grated potatoes have to be pressed well to get as much water out of them as possible, then they are mixed with a broth, such as chicken broth. The idea is that you measure how much water you managed to extract from the potatoes, and use the same amount in broth. Some top it the final layer of the pie with (grillades de lard) or pieces of pork. The pie is baked till golden brown. Many of the traditional recipes for Rappie Pie are "big ones", meant to feed a crowd. They'll call for a peck of potatoes and several chickens and "as many onions as you can stand peeling." Big Rappie Pies need to be baked in a hot (400 F / 200 C) oven for at least two hours. English people in the areas where this is made tend to garnish it on their plates with butter. The French-speakers tend to use molasses. In Prince Edward Island, it's made firmer than it is in Nova Scotia, and garnished with Salt Pork Rinds or with fresh pork.
Also called: Pâte à la râpure (French)
Other entries for: Potato DishesAlabaster, Anna Potatoes, Berny Potato Croquettes, Champ, Delmonico Potatoes, Duchess Potatoes, Lyonnaise Potatoes, Mashed Potato, Matchstick Potatoes, Papas Arrugadas, Rappie Pie, Salt Potatoes, Stovies Other entries for:Savoury DishesAlfredo Sauce, Béaltaine Caudle, Boiled Dinners, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Crappit Heids, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Soups, Spring Rolls, Steak Tartare, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska Other entries for: DishesDesserts, Dumplings, Salads |
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