Pigeon Pie

Ingredients

• 4 pigeons Pigeons
• 2 tablespoonfuls Butter
• as needed Salt
• as needed Black pepper
• 2 Eggs
• from 4 pigeons Giblets
• 1/4 cup Water
• 2 tablespoonfuls Flour
• 1 prepared Pie crust
• 1 Egg

Instructions

1. 1Clean, wash, and cut the pigeons into quarters. Wipe them dry.
2. 2Fry the pigeon pieces lightly in butter. Season generously with salt and pepper.
3. 3In a greased pudding-dish, lay some pieces of pigeon in the bottom. Cover with a mixture of chopped eggs and the giblets, which have been boiled tender in a little water and then minced.
4. 4Add more pigeon and another layer of the force-meat (mixture of eggs and giblets). Stir 2 tablespoonfuls of butter, rolled in flour, into the hot water in which the giblets were boiled. Season and pour enough into the pie to half cover the birds. Cover with a thick crust with a slit in the middle.
5. 5Preheat oven to 350°F (175°C). Bake for 1 hour. Glaze with beaten egg just before it is taken from the oven.