Don't miss another issue…      Subscribe

Canadian Cipate (C-Pout)

 

A delicious French-Canadian dish made with boneless pork, veal and white wine.
116

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

Reviews

+4

about 10 years

Haven't made this one yet, but ma belle-soeur
(my sister-in-law) makes an outstanding cipate every Christmas Eve. I think you'll need more than one 9 inch pie crust for all the layers.

Add review

 

 

Comments


Houlton, United States
 almost 5 years ago

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

Pembroke, Canada
 2 months ago

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....

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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed