---------- Recipe via Meal-Master (tm) v8.03
  
       Title: PATE AUX PATATES (POTATO PIE)
  Categories: Vegetables, Pies, Ethnic
       Yield: 1 Servings
  
       5    Potatoes; to 6 hot
            Milk
       2 ts Butter
       2    Egg yolks
       1    Onion; finely chopped
     1/4 c  Celery stalk; & leaves
            -finely chopped
       1 tb Parsley;chopped, fresh
       1 pn Savory, dried -OR-
       1 pn -Chives, fresh
            -Salt & ground pepper
            Pastry for double crust 9
            -pie
  
   Pate aux Patates
   
   This potato pie makes a warming supper dish. It was a
   Friday favorite in the days when the meatless rule was
   observed in French Catholic families, says Nicole
   Kretz.
   
     Line a 9-inch pie plate with pastry, Mash potatoes
   with enough milk to make a smooth puree; add butter
   and 1 egg yolk. Combine potatoes with onion, celery,
   parsley and savoury; season with salt and pepper to
   taste.
     Sprinkle potato mixture in pie shell. Cover with top
   crust, trim and crimp edges to seal and cut steam
   vents. Brush top crust with remaining egg yolk.bake
   pie in a preheated 400F oven for 30 to 40 minutes or
   until pastry is golden. SERVES: 6-8
   
   SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG
  
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