Pigeon Pie

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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

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