Cipaille Or Cipate (layered Meat Pie)

CATEGORY	CUISINE	TAG	YIELD
Meats	Quebec	Beef, Ethnic, Pork/ham, Poultry	8	Servings

INGREDIENTS

2	lb	Boneless chicken meat
2	lb	Lean beef
2	lb	Lean pork
4		Onions, coarsely chopped
1/4	lb	Salt pork, thinly sliced
2	c	Potatoes, peeled and cubed
1	t	Salt
1/2	t	Ground black pepper
1/4	t	Mixed ground cloves, nutmeg
		cinnamon allspice
2	c	Chicken stock, approximate

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

A Message from our Provider:

“Misunderstood? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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