Sea-pie
| Alternative names | Cipaille, cipâtes, six-pâtes |
|---|---|
| Type | Meat pie |
| Place of origin | British America, New France (United States and Canada) |
| Region or state | New England, New Brunswick, Nova Scotia, Quebec |
| Main ingredients | Meat or fish |
- Sea pie is also an old name for an oystercatcher
Sea-pie is a layered meat pie made with meat or fish,[1] and is known to have been served to British sailors during the 18th century.[2] Its popularity was passed on to the New England colonies sufficiently to be included in American Cookery.[3]
In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork and chicken (or a simpler permutation of these).[4] The French name most likely originated as an adaptation of sea-pie.[5]
See also[]
References[]
- ^ Cooke, Nathalie, ed. (2009). What's to Eat? Entrées in Canadian Food History. Montreal [Que.]: McGill-Queen's University Press. pp. 108–109. ISBN 978-0-7735-7717-6.
- ^ MacDonald, Janet (2006). Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era. Chatham. p. 190. ISBN 978-1-86176-288-7.
- ^ Amelia Simmons (1996) [1796]. American Cookery (2nd ed.). Applewood Books. p. 24. ISBN 978-1-55709-439-1.
- ^ "Quebec’s Secret Meat Pie", by Jake Edmiston, The National Post
- ^ "cipaille". Grand dictionnaire terminologique (in French). Office québécois de la langue française. 2002. Retrieved 2013-08-26.
External links[]
- "Cipaille, or Sea Pie", Northwest Journal article
- "Sea Pie" at British Food in America website
Categories:
- Cuisine of Quebec
- Savoury pies
- Pie stubs