Spouse is trying to recall dish French Canadian relative used to make. Some sort of casserole utilizing several kinds of meat. Have tried googling on "cipot", "sepot", "cepolle" and the like. Anyone think of anything close?
BTW, what's the diff between "casoullet" (sp?) and "touillousant" (sp?). We use the terms interchangeably, but is the second properly a subset of the first?