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1
Cut the Cornish hens into eight pieces, reserving the wing tips, necks and backs for stock.
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2
Pat pieces dry with paper towels and dredge them lightly with flour.
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3
Fry them until golden in the oil and set aside.
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4
To prepare the stock, combine the celery, onion, carrots, hen backs, wing tips and necks in a stockpot.
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5
Add eight cups cold water, salt, pepper and bouquet garni.
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6
Bring to a boil, turn down and let simmer while you prepare the remaining ingredients for the pies.
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7
Preheat oven to 350 degrees.
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8
Roast the pearl onions in a pan with the olive oil until tender (about 20 minutes).
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9
Meanwhile, in a large, heavy frying pan, brown the bacon, remove with a slotted spoon and set aside.
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10
Pour the fat from the pan.
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11
Add two tablespoons of the butter and when it is melted saute the cabbage for a minute or two.
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12
Remove from the pan and set aside.
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13
Stir in the sherry vinegar and the creme fraiche.
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14
Melt the remaining butter in the saucepan and gently saute the shallots and the mushrooms.
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15
Line two eight-cup pie dishes or eight two-cup pie dishes with the cabbage.
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16
Add hen pieces, tongue, mushrooms, onions, peas and carrots.
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17
Season with salt and pepper.
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18
Add a quarter-inch of stock.
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19
Brush the rims of the pie dishes with the egg yolk.
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20
Roll out pastry one-eighth inch thick and place on top, brushing egg yolk.
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21
Bake 35 to 40 minutes.
