Cipaille or cipate (layered meat pie)
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Cipaille or cipate (layered meat pie)
  Meat    Pie    Poultry  
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14263. Report a problem with this recipe.
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      Title: Cipaille or cipate (layered meat pie)
 Categories: French can, Poultry, Meats, Armstrong
      Yield: 8 servings
 
      2 lb Boneless chicken meat
      2 lb Lean beef
      2 lb Lean pork
      4 md Onions, coarsely chopped
    1/4 lb Salt pork, thinly sliced
      2 c  Potatoes, peeled and cubed
      1 ts Salt
    1/2 ts Ground black pepper
    1/4 ts Mixed ground cloves, nutmeg,
           -cinnamon, allspice
      2 c  Chicken stock (approximate)
 
  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.
  




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Recipe ID 14263 (Apr 03, 2005)

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