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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 450F
until nice and brown.

Serves 6

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