INGREDIENTS

INSTRUCTIONS

Traditionally this layered pie is best made with game.  Failing a
supply of venison or pheasant it can be made with a mixture of meats
and poultry as is this recipe.  Servings:  8 to 10  Pastry for double
crust pie Cut chicken, beef and pork into 1 inch  cubes and place in a
large bowl. Combine with onions; cover and  refrigerate for at least 12
hours or overnight.  Arrange salt pork evenly in the bottom of a 3
quart casserole,  preferably cast iron with a cover.  Layer with 1/3 of
the meat  mixture and 1/3 of the potatoes; season with 1/3 of salt,
pepper and  spices. Roll out half of the pastry slightly thicker than
for a  normal pie and arrange on the potato layer, cutting a small hole
in  the centre. Repeat with 2 more layers of meat and potatoes seasoned
with salt, pepper and spices. Cover with remaining pastry, cutting a
small hole in the centre.  Slowly add enough chicken stock through the
hole until liquid appears.  Cover dish and bake in a preheated 400 deg
F oven for 45 minutes or  until liquid simmers.  Reduce temperature to
250 deg F and continue  to bake, covered, for 5 to 6 hours more or
until top crust is a rich  golden brown.  Source: A Taste of Quebec by
Julian Armstrong Posted by: Linda Davis  Posted to MM-Recipes Digest
by Recipes <recipes@escape.ca> on Aug  22, 1999

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Nutrition (calculated from recipe ingredients)
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Calories: 867
Calories From Fat: 484
Total Fat: 53g
Cholesterol: 263.9mg
Sodium: 907.4mg
Potassium: 1319.6mg
Carbohydrates: 14.9g
Fiber: 1.6g
Sugar: 2.4g
Protein: 77.3g