Canadian meat pie. I did not make this but I have always wanted to try it. I have a lovely hand written recipe from my French Canadian friend Annette although she does not call it that, she’s not THAT French Canadian. This cipaille, made by my friend Joe, a professional chef, featured a veal shank in the middle and 6 duck legs sticking out of the crust. In the 6 quart casserole, the biggest one I’ve ever seen, there was a full crust filled with a mix of duck, rabbit and venison. It was amazing!! It felt like 4 and 20 black birds baked in a pie. Something Medieval.
It was also enough for 600 people. I’m not sure what he does with leftovers but there were only about 8 of us there and when we were done the cipaille appeared untouched. And we ate a lot. Not my problem.
The recipe can be found in the current edition of Saveur and, somewhat more rustically, below. My friend Annette is French Canadian and I asked her for the recipe years ago. Click on the image and it will enlarge so you can read it, it’s very funny.
(Annette is my pen pal, we write emails [it started with letters] every day and have for over 30 years. She is also the renowned author of 2 children’s books, one short listed for the Caldecott Prize and the other winner of the American Library Award for science writing. The Magic Rabbit and Look Up)
