Pigeon Pie
Ingredients
- 6 small pigeons, dressed, washed, pat dry
- 1 tsp salt
- 1/4 tsp pepper
- 4 Tbsp butter
- 2 Tbsp onion, chopped
- 8 cloves
- 1 carrot, sliced
- 2 Tbsp parsley, chopped
- 2 Tbsp celery, chopped
- 2 Tbsp flour
- 2 Pastry shells, uncooked
Instructions
Tie legs and wings of the pigeons together with string and close to the body. Sprinkle with the salt and pepper. Melt 2 Tbsp butter in pan and saute pigeons. Searing them on both sides. Cover them with water. Add onion, carrot, parsley, cloves, and celery. Cover and simmer until tender, about 3 hours. Remove the pigeons and debone it. Mix flour to a smooth paste with remaining butter. Add this mixture to the broth of the pigeons. Bring to a boil. Line a well greased pie pan with 1 shell. Add the meat and then the thickened broth. Cover it with the other pastry shell. Bake at 450F until nice and brown. Serves 6