A delicious French-Canadian dish made with boneless pork, veal and white wine.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
Cube meats and place with onions (⅓ 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. Continue layers in this matter twice more. Always finish your ‘Cipate’ with a layer of dough. Pour wine and water in the dough incisions. Cover with a tight lid and cook for 4 hours in a 300F oven and serve. This recipe is served at Christmas mainly in French speaking areas of Canada.
Comments
My 81 year old father talks about the "Spout" his mother made when he brought my mother home for the first time to meet the family. I've been looking and looking for a "Spout" recipe the way he tried describing it. This MUST be it. Thank you so very much. Looking forward to surprising him with this. That dinner may have been the last time he had it back in 1956. It's the only time he speaks of it. M. Angers, Lewiston Maine
just a thought.....your recipe is pretty bang on except. I trim fat off pork and put on bottom of pot...(2) I put mine in the fridge for no less then 10 to 15 hours....(3)I also make a braid out of flour and put it around the rim of the steel pot I cook the pie in and put on top firmly (4) slow oven....200f....8 hours...this should be a 5 star....
You've got ingredients but no method . What about all thise spices ? Do you put each layer with all those spices ? Do the veggies have their own layer ? Can't make it until I know .
Mix the spices with the meat before making your pie
Just like Memere used to make for New Years, fills the home with holiday scent and memories.