|Squabs||3 Large , cut in half|
|Lean beef rump||3/4 Pound (Cut In 6 Slices)|
|Butter||1/3 Cup (5.33 tbs)|
|Hard boiled eggs||3 , peeled and cut in half|
|Onion||1 1/2 Teaspoon , finely chopped|
|White of leek||1 1/2 Teaspoon , finely chopped|
|Chicken stock||1 3/4 Cup (28 tbs) (Good Quality)|
|Bay leaf||1 Large|
|Celery tops||2 (Green Celery Leaves)|
|Thyme sprig||1 Small|
|Pot||1 Teaspoon , crushed|
|Garlic||1 Clove (5 gm) , crushed|
|Grated hashish||2 Teaspoon|
|Pie crust mix||5 1/2 Ounce , prepared as directed (1/2 Box)|
Dredge beef and squab halves in flour.
Brown in butter on all sides.
Arrange pigeons in deep pie dish.
Place a slice of beef over each half.
Top each with 1/2 hard-boiled egg.
In a separate saucepan slowly cook the onion and leek in the chicken stock.
Add the bouquet garni tied together with white kitchen thread, cloves, pot, garlic, Worcestershire, peppercorns and salt.
Pour over pigeons.
Cover with a rich, flaky pie crust.
Make a few slashes on top to allow steam to escape.
Brush with cold milk.
Bake in moderate (3500) oven 35 to 40 minutes.