Recently a few of us have been talking about "Cipaille". I am posting the recipe I have (that I have translated from French to English) in case anyone is interested. My dad said his family used game meat when they made it "back in the day". This recipe is the "tried and true" version my colleague has shared with me. I am hoping other RMers might share their recipes too
Cipaille (also known as "sea-pie", "cî-pâtes", "6 pâtes", or "tourtière du Lac St-Jean")
Anticipate using a ½ pound of meat per person. This recipe is for 10 servings.
Ingredients:
- 3lbs pork, 2lbs veal, 3lbs beef, 2lbs of chicken -- all cubed.
- Potatoes, diced to make the same volume of the meat - about 10lbs.
- ½ cup of salt pork, finely chopped (lard salé is salt pork, right?)
- 4 large onions, finely chopped
- 1½ cups of boiled beef bouillon
- 2 rolled out pie pastries (2 abaisses de pâte à tarte)
Preheat the oven to 300 degrees.
Combine all the meat, potatoes, onions and salt pork. Add pepper and salt to taste.
Put half of the mixture in a large casserole dish. Add a layer of pie pastry (crust) that has been rolled out relatively thin so that it covers the first half of the meat-mixture.
Add remaining meat mixture followed by a thick layer of pie pastry on top.
Make a hole of about 2 inches in diameter in the centre of the assembled dish, and pour in the boiling bouillon until it overflows (above the hole) slightly.
Cover, and bake for 1 hour.
Lower the temperature to 200 and let it cook for 6 to 8 hours (minimum). Add bouillon if necessary, but only enough to ensure that the bottom layer is moist at the end, without drowning the meat in the bouillon.
Better the next day!
Cipaille
-
- Lynn Williams
- Posts: 15482
- Joined: Thu Jul 24, 2008 6:11 pm
- Location: London
Cipaille
When your legs get tired, run with your heart.
Overcome the notion that you must be regular. It robs you of your chance to be extraordinary.
Overcome the notion that you must be regular. It robs you of your chance to be extraordinary.
Re: Cipaille
This must make one HUGE cassarole dish. How big a pot do you need to use?
"We are made of dreams and bones."
--The Garden Song
"By perseverance, the snail reached the ark."
--Charles H. Spurgeon
"I am always doing that which I cannot do, in order that I may learn how to do it."
--Pablo Picasso
--The Garden Song
"By perseverance, the snail reached the ark."
--Charles H. Spurgeon
"I am always doing that which I cannot do, in order that I may learn how to do it."
--Pablo Picasso
-
- Lynn Williams
- Posts: 15482
- Joined: Thu Jul 24, 2008 6:11 pm
- Location: London
Re: Cipaille
Avis wrote:This must make one HUGE cassarole dish. How big a pot do you need to use?
A roasting pan...
When your legs get tired, run with your heart.
Overcome the notion that you must be regular. It robs you of your chance to be extraordinary.
Overcome the notion that you must be regular. It robs you of your chance to be extraordinary.
- orleansrunner1962
- Jerome Drayton
- Posts: 7583
- Joined: Tue Oct 07, 2008 8:12 pm
- Location: Orleans, ON
Re: Cipaille
My Grandmother used to use a great big roasting pan like you would use for a big turkey -- or the larger of the Creuset collection.... this is sooooo good, especially after a day outside, skiing or snowshoeing!!
2014:
Mar - Around the Bay 30 km - Done
May - Sulphur Spring 100 miler - DNS
Sept - Army HM
Sept/Oct - 50 miler
Oct - Pace Bunny - Toronto Scotia Waterfront
Dec - Reggae Marathon in Jamaica
Mar - Around the Bay 30 km - Done
May - Sulphur Spring 100 miler - DNS
Sept - Army HM
Sept/Oct - 50 miler
Oct - Pace Bunny - Toronto Scotia Waterfront
Dec - Reggae Marathon in Jamaica
- FishPants
- Lynn Williams
- Posts: 17095
- Joined: Thu Dec 29, 2005 1:01 am
- Location: Penticton, BC
- Contact:
Re: Cipaille
I read this out loud to my husband. He likes the idea of giant meat pie
Re: Cipaille
My family recipe is different from the one you posted. I think there must be many variations to that recipe!
We marinate the meats overnight with onions, cinnamon, salt, pepper and some red wine. The assembly is similar to your recipe, but we cook it for a full day at 250F.
We marinate the meats overnight with onions, cinnamon, salt, pepper and some red wine. The assembly is similar to your recipe, but we cook it for a full day at 250F.
"Keep Going. Never Give Up" - Spencer
"Have a little faith in yourself and watch the magic begin" - Ironboy
Plans for 2014:
Run for Women 5K, May 11
Ottawa Race Weekend 10K, May 24
"Have a little faith in yourself and watch the magic begin" - Ironboy
Plans for 2014:
Run for Women 5K, May 11
Ottawa Race Weekend 10K, May 24
Return to “Nutrition and Weight Management”
Who is online
Users browsing this forum: No registered users and 20 guests