Sea-pie (original) (raw)
Le cipaille est un plat de la cuisine québécoise d'origine anglaise d'Angleterre, soit sea pie, un gros pâté de viande en croûte fait pour les navires transatlantiques. Le mot est parfois orthographié sipaille, aussi appelé cipâte ou six-pâtes. L'usage de l'orthographe « sea-pie » est un anglicisme.
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| dbo:abstract | Le cipaille est un plat de la cuisine québécoise d'origine anglaise d'Angleterre, soit sea pie, un gros pâté de viande en croûte fait pour les navires transatlantiques. Le mot est parfois orthographié sipaille, aussi appelé cipâte ou six-pâtes. L'usage de l'orthographe « sea-pie » est un anglicisme. (fr) Sea-pie is a layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book American Cookery. Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made. 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). The French name most likely originated as an adaptation of sea-pie. (en) |
| dbo:alias | Cipaille, cipâtes, six-pâtes (en) |
| dbo:country | dbr:Canada dbr:British_America dbr:New_France |
| dbo:ingredientName | Meat or fish |
| dbo:region | dbr:Quebec dbr:Nova_Scotia dbr:New_Brunswick dbr:New_England |
| dbo:type | dbr:Meat_pie |
| dbo:wikiPageExternalLink | https://www.britishfoodinamerica.com/Our-First-Nautical-Number/the-lyrical/Sea-pie-A-saga-of-innovation-and-transformation/%23.Ym0yMhDF2-q https://web.archive.org/web/20050210191230/http:/northwestjournal.ca/XV5.htm |
| dbo:wikiPageID | 19610238 (xsd:integer) |
| dbo:wikiPageLength | 3743 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1098473295 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Canada dbr:Canadian_cuisine dbr:American_Cookery dbr:Quebec dbr:United_States dbr:List_of_pies,_tarts_and_flans dbr:Steak_and_oyster_pie dbr:Meat_pie dbr:Cuisine_of_Quebec dbc:Savoury_pies dbr:British_America dbr:Nova_Scotia dbr:Tourtière dbc:Cuisine_of_Quebec dbr:New_Brunswick dbr:New_England dbr:New_France dbr:Amelia_Simmons |
| dbp:alternateName | Cipaille, cipâtes, six-pâtes (en) |
| dbp:country | British America, New France (en) |
| dbp:mainIngredient | Meat or fish (en) |
| dbp:name | Sea-pie (en) |
| dbp:region | dbr:Quebec dbr:Nova_Scotia dbr:New_Brunswick dbr:New_England |
| dbp:type | dbr:Meat_pie |
| dbp:wikiPageUsesTemplate | dbt:Distinguish dbt:For dbt:Infobox_prepared_food dbt:Reflist dbt:Short_description dbt:Pie-stub |
| dcterms:subject | dbc:Savoury_pies dbc:Cuisine_of_Quebec |
| rdf:type | owl:Thing wikidata:Q2095 yago:WikicatSavouryPies yago:BakedGoods107622061 yago:Food100021265 yago:Food107555863 yago:Matter100020827 yago:Pastry107622708 yago:PhysicalEntity100001930 yago:Pie107625493 dbo:Food yago:Solid115046900 yago:Substance100020090 |
| rdfs:comment | Le cipaille est un plat de la cuisine québécoise d'origine anglaise d'Angleterre, soit sea pie, un gros pâté de viande en croûte fait pour les navires transatlantiques. Le mot est parfois orthographié sipaille, aussi appelé cipâte ou six-pâtes. L'usage de l'orthographe « sea-pie » est un anglicisme. (fr) Sea-pie is a layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book American Cookery. Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made. (en) |
| rdfs:label | Cipaille (fr) Sea-pie (en) |
| owl:differentFrom | dbr:Fish_pie |
| owl:sameAs | freebase:Sea-pie yago-res:Sea-pie wikidata:Sea-pie dbpedia-fr:Sea-pie https://global.dbpedia.org/id/2kx7o |
| prov:wasDerivedFrom | wikipedia-en:Sea-pie?oldid=1098473295&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Sea-pie |
| foaf:name | Sea-pie (en) |
| is dbo:hasVariant of | dbr:Salmon_pie |
| is dbo:wikiPageRedirects of | dbr:Cipaille dbr:Sea_pie |
| is dbo:wikiPageWikiLink of | dbr:Quebec dbr:Culture_of_Quebec dbr:List_of_pies,_tarts_and_flans dbr:Meat_pie dbr:Tourtière dbr:Acadian_cuisine dbr:Salmon_pie dbr:Cipaille dbr:Sea_pie |
| is dbp:variations of | dbr:Salmon_pie |
| is foaf:primaryTopic of | wikipedia-en:Sea-pie |