Canadian cipate
- Main Ingredient: Rabbit Poultry Chicken Various Vegetables
- Course: Appetizers Terrines, mousses and pates Various Main Dishes
- Cuisine: Canadian
- Yield:
Canadian cipate ingredients
- 2 lb pork, boneless
- 2 lb Veal
- 1 3⁄4 lb Beef
- 1 3⁄4 lb chicken
- 1 Rabbit
- 1 patridge
- 3 large Onions, sliced
- 6 Celery sticks, chopped
- 2 Carrots, sliced
- 1 t Nutmeg
- 1⁄2 t Cinnamon
- 1 t Rosemary
- 4 cloves, whole
- 1 Bay leaf
- 2 t Savory
- 6 oz white wine
- 1 1⁄2 c Boiling water
- 1 T Salt
- pepper, to taste
- Pie dough
Cooking Canadian cipate
1. Cubei meats and place with onions (1/3 of quantity) in a 5 quart roasting pan. Add a layer of vegetables and spices, then cover first layer of meat and vegetables with pastry, cut openings in pastry for steam to escape.
2. Continue layers in this matter twice more.
3. Always finish your "cipate" with a layer of dough.
4. Pour wine and water in the dough incisions.
5. Cover with a tight lid and cook for 4 hours in a 300f oven and serve.
6. This recipe is served at christmas mainly in french speaking areas of canada.
This has nothing to do with
This has nothing to do with a Cipâte. First thing : cipâte is not a Canadian meal but a Québécois meal. Secondo :There is no
carrot, celery, rosemary or wine in the original recipe.Tertio: cipâte is not served with a sauce but with a home made catsup. Cipâte is a traditional dish and should be prepared the traditional way. If you want to invent a new recipe, by all means, go for it, but if you are calling it a traditional meal, then follow the tradition. Research a little before posting it on the web. What about a coq au vin without wine or a poutine without curd cheese !
I agree
My family is quebecoise as well- that recipe does not resemble cipate at all...nutmeg is a no-no, as well as the rosemary, wine, carrots and celery. Potatoes are an absolute must- one of the main ingredients in cipate. and the pastry should not be a pie pastry, but actually a crust made with flour, fat and baking powder
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