This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over toast, this dish can be readily found in any Québec kitchen. While this spread may be served straight, many will add some mustard.In English Canada this dish typically gets confused looks. However, cretons should be judged with your tastebuds!
I saw an article about Quebec’s Secret Meat Pie. Cipaille is a recipe which hails from my mother’s side of the family. After a bit of research, I was able to adjust the recipe to be more historically accurate. Now it features six layers and quatre épices which is popular in French Canadian cooking.
This recipe is said to have origins from within the British Navy. It features a deep-dish pie with three meats and potatoes. The cloves give it a distinctive flavour which really makes this unique among my recipes.
