This is the basic recipe for cipâte the english call it lake st. During the 18th century sea pie became popular among french and british colonists and it seems to be the direct forerunner of the tourtière of lac saint jean. Known as tourtière du lac saint jean or tourtière saguenéenne this version of tourtière as made in the the saguenay lac saint jean region of québec is a meat pie made in a deep casserole such as a dutch oven and consequently the pie turns out large enough that one will feed a good sized crowd. The mouth is vibrant combining power and finesse with a lingering finish. Tourtière du lac saint jean has become the traditional and iconic dish of the region of saguenay quebec since the second world war and it has undergone several metamorphoses.
Cette recette fait aussi partie des dossiers. Cuisson 420 minutes. Excellente recette de fêtes. Recette de tourtière du lac saint jean de juliette de ricardo. In france tourtiere is a kitchen utensil used to make pies but in quebec particularly in montreal tourtiere is a traditional dish served during the end of year holidays.
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Preheat the oven to 200 c 400 f. 2004 tourtière du lac saint jean. Combine all ingredients except pastry potatoes and beef broth in a large bowl. Although this dish is served throughout the country today tourtiere is a typical meat pie dish from quebec precisely lac saint jean. Cover and refrigerate for 10 hours.
In a large bowl combine the meat onions and potatoes. Some pronounce it cipaille making the t silent. Menu traditionnel de noël pour 12 à 14 convives. 15 recettes pour recevoir sans stresser. It is a traditional dish in the region particularly at christmas or new year.
It is a traditional dish in the region particularly at christmas or new year. In a large bowl combine the meat onions and potatoes. Preheat the oven to 200 c 400 f. Line the bottom and sides of a large pot or roasting pan slightly larger than 23x13 cm 9x5 inch with one pie crust. Cette recette fait aussi partie des dossiers.
15 recettes pour recevoir sans stresser. Line a deep thick bottom baking dish with one sheet of pastry. This is the basic recipe for cipâte the english call it lake st.
