Yield: 1 pie
|6 \N||pigeons or squabs (about 5 pounds d; rawn weight)|
|6 \N||livers from birds|
|1 \N||butter or margarine|
|1 pounds||sirloin or round steak cut paper th; in|
|½ pounds||mushrooms, chopped|
|1 cup||chopped parsley|
|4 \N||hard-cooked egg yolks|
|1½ cup||brown gravy (13.4 oz can)|
|1 \N||******puff pastry*******|
|2 cups||sifted cake flour|
|¼ \N||to 1/2 cup ice water|
Rinse the birds in cold water, drain and pat dry. Chop the livers and mix with salt, pepper, and parsley. Place some of the liver mixture and a dot of butter in each bird. Truss the birds. Line the bottom of a 14- x 9- x 2-inch baking dish with the beef, then with a layer of mushrooms and parsley. Set the birds on this, separating each from the other with hard-cooked egg yolks. Pour the brown gravy over the birds. Cover the top of the baking dish with puff pastry, being sure to secure edges. Make gashes or a design down the center of the pastry. Bake in a 450*F. oven 8-10 minutes or until the pastry is golden brown, and the birds are cooked.
Makes 6 servings.
Allow half of butter to soften. Cut remaining butter into flour with 2 knives scissors-fashion or with pastry blender until all the tiny particles of fat are coated with flour. Add ice water a little at a time, toss with fork, use only enough water to hold ingredients together.
On lightly floured board roll out dough ¼-inch thick and square shaped.
Spread two thirds of dough with a quarter of the softened butter; fold unbuttered third over center third and fold remaining buttered third over to cover first third, buttered side down. (You should have 3 layers of dough with butter between each layer.) Roll the dough to about ¼-inch thickness and make it square again. Spread with another quarter of the butter. Fold as before; chill thoroughly (about 1 hour each time). Roll, spread with butter, fold and chill 2 more times. Roll into rectangle large enough to fit top of casserole. Bake in 450*F. oven 8-10 minutes, then reduce heat heat to 350*F. and bake as directed in Pigeon Pie or longer until golden and puffed.
1 BULLOCK, Hellen Duprey
Recipes of Ante Bellum
MM Format by John Hartman Indianapolis, IN NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000