Preparation: The paste is made the same as the chicken pie in [No. 6].
The chickens are prepared as in No. 6, the meat removed from the bones and cut into ¼ inch slices, the ham and veal too. The baking dish is lined with the paste and filled with alternate layers of meat, salted and peppered, chopped parsley and champignons and the yolks of eggs put in whole.
The tablespoonful of butter and 2 of flour are browned a little, broth or water added, stewed, and this poured over the meat. Cover with the paste as described in No. 6, then bake in the oven slowly for 1¾ hours. The pie may be eaten cold. Use no flour for the gravy, but clear broth.
No. 14—PIGEON PIE, ENGLISH STYLE.
Quantity for 6 Persons.
- 4 pigeons
- ¾ lb. of beefsteak
- 6 hard-boiled eggs, the yolks only
- ¼ pt. finely chopped champignons
- ¼ lb. of butter
- 1½ tbsps. of flour
- ¾ pt. of bouillon
- Salt
- 1 pinch of pepper
- 2 tbsps. of finely chopped parsley
- ¼ onion
Prepare the pie crust as described in [No. 6]. See Chicken Pie.
Preparation: The pigeons are dressed, washed and fried in the butter for ½ hour, then cut in halves. Fry the steak, which has been cut into small pieces and the fat taken off, in the same butter for 10 minutes. Prepare a baking dish with the crust as described in No. 6, put in the meat, salted and peppered, parsley and champignons and place the yolks of eggs here and there between the meat. Slice the ¼ onion and brown together with the flour in the drippings, add the bouillon, stew, strain and pour over the meat, then cover with crust according to No. 6 and bake in the oven 1¼ hours.
Remarks: For the crust, use butter only.
No. 15—FRIED PIGEON.