Pigeon pie
Pigeon pie
Ingredients/Components
- milk - 1 c
- flour - 3 Tbsp
- salt and pepper - 1 item
- buttered bread crumbs - 1 item
- bacon fat - 3 Tbsp
- pastry - 1 item
- parboiled squabs - 4 item
- squab stock - 2 c
How to make pigeon pie:
Line a deep casserole dish with pastry. Fry squabs until brown and place in dish with pastry. Blend flour into bacon fat in saucepan; add stock and milk slowly, stirring together. Add salt and pepper. Cook, stirring until thickened. Pour over squabs. Sprinkle buttered crumbs on top and bake at 450° for 10 minutes. Reduce heat to 375° and cook 10 minutes more until crumbs and edge of crust are browned. Serves 4. May substitute fryer chicken or 4 and 20 blackbirds.Recipe categories: Main dish, Meat, Wild game.
Rating:
Related ingredients:
pkg, milk, stick margarine, cornstarch, eggs, beaten, melted butter, lemon juice, dried whole oregano, parmesan cheese, ground beef, cooked and drained
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