Quebecois-Style Mixed Meat Pie (Cipaille) | Saveur

Name: Quebecois-Style Mixed Meat Pie (Cipaille) | Saveur
Ingredients: 4 1 ⁄ 2 cups all-purpose flour; 2 tbsp. sugar; 2 tsp. kosher salt; 3 sticks 12 oz.) cold, unsalted butter, cut into small cubes; 12 oz. bone-in rabbit, cut into serving-size pieces; 11 oz. unsmoked, salted pork belly (such as pancetta or ventrèche), cut into 1-inch cubes, poached for 5 minutes in simmering water, then drained; 9 oz. veal, venison, or moose stew meat (such as boneless shoulder, collar, or neck), cut into 1½-inch pieces; 8 oz. lamb shank, cut across the bone by your butcher into 1½-inch pieces; 2 Cornish hen legs (6 oz.), skin on; 2 duck legs (1 lb. 8 oz.), skin on, excess fat removed, thighs and drumsticks separated; 1 1 ⁄ 2 medium white onions, sliced ¼ inch thick (3 cups); 1 ⁄ 4 cup minced fresh garlic (from 1 medium head); 2 tbsp. plus 2 tsp. dried savory, divided; 2 1 ⁄ 2 tsp. ground cinnamon, divided; 2 1 ⁄ 2 tsp. ground clove, divided; Kosher salt and freshly ground black pepper; 1 cup dry white wine; Butter, for greasing the pan; 3 medium russet potatoes (1 lb. 2 oz.), peeled and cut into 1-inch cubes; 3 1 ⁄ 2 cups chicken stock; 2 large egg yolks; 1 tbsp. heavy cream; 1 beef marrow bone (1½ lb.), about 9 inches long, soaked in cold water in the fridge for 5 hours

www.saveur.com

A deep dish Quebecois meat pie with baking spices, game meats, potatoes, and wine.

View Original

Share this recipe:

Ingredients

4 1⁄2 cups all-purpose flour
2 tbsp. sugar
2 tsp. kosher salt
3 sticks 12 oz.) cold, unsalted butter, cut into small cubes
12 oz. bone-in rabbit, cut into serving-size pieces
11 oz. unsmoked, salted pork belly (such as pancetta or ventrèche), cut into 1-inch cubes, poached for 5 minutes in simmering water, then drained
9 oz. veal, venison, or moose stew meat (such as boneless shoulder, collar, or neck), cut into 1½-inch pieces
8 oz. lamb shank, cut across the bone by your butcher into 1½-inch pieces
2 Cornish hen legs (6 oz.), skin on
2 duck legs (1 lb. 8 oz.), skin on, excess fat removed, thighs and drumsticks separated
1 1⁄2 medium white onions, sliced ¼ inch thick (3 cups)
1⁄4 cup minced fresh garlic (from 1 medium head)
2 tbsp. plus 2 tsp. dried savory, divided
2 1⁄2 tsp. ground cinnamon, divided
2 1⁄2 tsp. ground clove, divided
Kosher salt and freshly ground black pepper
1 cup dry white wine
Butter, for greasing the pan
3 medium russet potatoes (1 lb. 2 oz.), peeled and cut into 1-inch cubes
3 1⁄2 cups chicken stock
2 large egg yolks
1 tbsp. heavy cream
1 beef marrow bone (1½ lb.), about 9 inches long, soaked in cold water in the fridge for 5 hours