Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newspeer.monmouth.com!uunet!ffx.uu.net!news.rt66.com!not-for-mail From: "Traci & Jeff Poole" Newsgroups: rec.food.recipes Subject: Pigeon Pie Followup-To: rec.food.cooking Date: 20 Nov 1999 16:44:00 -0700 Organization: crosslink.net Lines: 38 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <199911191409.JAA16899@lycanthrope.crosslink.net> Reply-To: "Traci & Jeff Poole" NNTP-Posting-Host: shell.rt66.com Xref: swen.emba.uvm.edu rec.food.recipes:37650 Pigeon Pie 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 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 450* until nice and brown. Serves 6 Visit Sunday Living for recipes, tips, and menues! http://www.geocities.com/~sundayliving -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.