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QUEBEC CIPATLLE
small 6 to 8 lb. turkey or a 5 to 6 1b. chicken
partridge or 1 wild or tame duck
pork filet (tenderloin)
cup flour, salted and peppered
cup celery leaves, minced
O slices salt pork fat
onions, minced
tbsp. salt
tsp. pepper
tsp. cinnamon
cups bread crumbs or 2 cups cooked potatoes (grated)
pie dough |
Cut into individual pieces the turkey or chicken, part-
ridge or duck (do not include the back of a domestic
duck). Put the pork filet through a meat chopper. Roll
the poultry pieces in the seasoned flour and brown in
the melted salt pork. Place the pieces in a dish as they
brown. Brown the onions, parsley and savory in the re-
maining fat. Remove. Then add the pork filet, celery
leaves, salt, pepper and cinnamon and brown. Roll the
pie dough 4% inch thick. Line a 4 to 5 inch high baking
dish with the dough, Garnish with the filet mixture.
Sprinkle with a little bread crumbs or grated potatoes.
Add a few slices of the browned salt pork and a few
spoonfuls of the onion mixture, parsley and savory.
Pour a cup of conswomme over all. Then cover with a layer
of pastry dough rolled very thin, which takes on the
shape of the dish, Add a layer of turkey or chicken
pieces, bread crumbs or grated potatoes, salt pork
slices and a few spoonfuls of onions; a third thin layer
of dough comes next and then a layer of duck or part-
ridge pieces and the same ingredients as over the turkey
or chicken, Top everything with dough rolled a half inch
thick. Bake in a 300 degree oven for 4 hours,
Cipaille may be eaten hot or cold.
- Mrs. Roland Bosse, Perigord, Sask.

Mp setre Pee RP RFR re

--.-TO prevent old potatoes from turning black during
cooking, add 1 tsp. vinegar to 1 qt. water while
boiling. ss