Canadian Cipate (C-Pout)
A delicious French-Canadian dish made with boneless pork, veal and white wine.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
boneless |
|
| 2 | pounds |
veal
|
|
| 1 ¾ | pound |
beef
|
|
| 1 ¾ | pound |
chicken
|
|
| 1 | each |
rabbit
|
*
|
| 1 | each |
partridge
|
* |
| 3 | large |
onions
sliced |
|
| 6 | stalks |
celery
chopped |
*
|
| 2 | each |
carrots
sliced |
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 4 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
savory
|
|
| 6 | ounces |
white wine
|
|
| 1 ½ | cup |
water
boiling |
|
| 1 | tablespoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
boneless |
|
| 907.2 | g |
veal
|
|
| 793.8 | g |
beef
|
|
| 793.8 | g |
chicken
|
|
| 1 | each |
rabbit
|
*
|
| 1 | each |
partridge
|
* |
| 3 | large |
onions
sliced |
|
| 6 | stalks |
celery
chopped |
*
|
| 2 | each |
carrots
sliced |
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
rosemary leaves
|
|
| 4 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
savory
|
|
| 173.4 | ml/g |
white wine
|
|
| 355 | ml |
water
boiling |
|
| 15 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
pie shell (9 inch)
|
|
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.
