Name: 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

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