Pigeon Or Squab Pie

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.

PUFF PASTRY********

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 1/4-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 1/4-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
America. Heirloom
Publishing Company.
New York.

MM Format by John Hartman Indianapolis, IN