If the fowl is frozen, let it defrost completely before cooking. If it's fresh, pluck and singe the feathers and remove the innards except for the liver. Wash the bird well, both inside and outside, and put it in a pot with 1 1/2 liter of water. When it starts to boil skim it and add salt, pepper, the celery, onions, green onions and the broth cube. Let it simmer for 45 minutes.
Remove the fowl from the pot and place on a platter. Remove skin and bones and cut to small pieces. Cover and set aside.
Add the frumenty on the pot and boil for 10 minutes. Remove the pot from fire and add the fowl pieces, lemon juice, bacon, parsley and cheese and mix well.
In a buttered pan, place half the sheets, each individually brushed with margarine. Put the mixture in the pastry sheets. Cover with the remaining well buttered sheets. Slash the top of the pie slightly with a knife, sprinkle with some water and bake for 45 minutes in a preheated oven at 220 C.
Serves :
6-8
Total Time :
2 hr 15 min
Prep. Time :
45 min
Cooking Time :
1 hr, 30 min
02/04/2007
Reviewd by: demo
This was a tasty recipe. Thank you penelope!!!!
