Cipaille from Lac St. Jean (layered meat pie)TheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: Under 30 minutes
Cooking time: About 2 hours 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:83.3 kcal
Proteins:3.1 g
Fats:3.8 g
Carbohydrate:6.7 g
Fibers:0.9 g
Sugar:0.9 g
Cholesterol:22.2 mg
Sodium:289.6 mg
Calcium:10.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**For the filling
250
g
hare (rabbit)
250
g
elk
250
g
partridge
250
g
moose
250
g
chopped salt pork
2000
g
peeled potato, cubed or sliced
1
large onion, thinly sliced
1000
ml
dry red wine
45
handful of coarse sea salt
6
large onions, sliced
thyme, cloves
2
bay leaves
cinnamon, juniper berries
**Broth
2000
ml
water
bones from the game, with some meat left on
1
onion
1
carrot
1
stalk of celery
salt and pepper
METHOD
- Marinate the boned cubed meat for 24 hours in the marinade;
- line a tourtière pan or large cast iron pot with the first layer of pastry;
- add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork;
- repeat the process with the second kind of game;
- cover with the top crust; seal the edges using milk or water;
- cut a circle in the center of the top crust and pour in the broth to reach almost to the top;
- cover and bake, covered, at 300°F (160° C) for 3 hours; remove the lid and let the crust brown.
Preparing the broth
- place all the ingredients in a saucepan and simmer for 2 hours;
- strain; add the strained liquid from the marinade in a proportion of 1 part marinade to 3 parts broth;
- correct the seasoning.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Cipâte or Cipaille, a layered meat pie from Quebec
Each region of Quebec claims origin of this dish, but it seems the original "six-pâtes" came from Gaspésie. The name is actually a corruption of the English "sea pie," a recipe made with fish and potatoes.
Others claim that the word comes from the English "six pies," referring to a dish made with 6 layers of pastry encasing 4 kinds of game: duck, moose or elk, hare and partridge.
In any case, this is a very old recipe, found at Lac St. Jean until the beginning of the 20th century. In the larger towns, the custom gave way to the beef-pork-veal tourtière, with each cook choosing her own proportions. Cipâte or cipaille is still popular, however, in households where there's a hunter, a good reminder of Quebec's ancient culinary roots.
