Canadian Cipate (C-Pout)
A delicious French-Canadian dish made with boneless pork, veal and white wine. 253
253
Ingredients
| 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)
|
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.
Nutrition Facts
Serving Size 388g (13.7 oz)Amount per Serving
Calories 67946% of calories from fat
% Daily Value *
Total Fat 35g
54%
Saturated Fat 13g
64%
Trans Fat
0g
Cholesterol 241mg
80%
Sodium 867mg
36%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
148g
Vitamin A 35%
•
Vitamin C 6%
Calcium 7%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?
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
about 10 years agojust 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....
over 5 years agoYou'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 .
over 2 years agoDaniel
Just like Memere used to make for New Years, fills the home with holiday scent and memories.
about 1 year ago