|Alternative names||Cipaille, cipâtes, six-pâtes|
|Main ingredients||Meat or fish|
|Cookbook: Sea-pie Media: Sea-pie|
- Sea pie is also an old name for an Oyster catcher
Sea-pie is essentially 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 American Cookery.
In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebec 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.
- 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) . 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.
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