Cipaille

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie, an identical pie that is made with meat, fish, or seafood, although some claim that the dish is derived from a layered meat pie called pâte-royale, where the dough needed to be folded six times, hence the other name of the pie, six-pâtes. Nowadays, the alternating layers of pastry and seasoned meat in cipaille are usually submerged in stock, and the pie is then left to simmer in a pot.