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1
In a stockpot, cover fowl with water.
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2
Add bay leaves and rosemary, bring to a boil, and then simmer until tender.
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3
Remove fowl from pot and set aside to cool.
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4
Reserve stock in pan.
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5
Bone fowl, saving the skin and bones to add back to stock later.
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6
Place meat in each of 4 (2-cup) serving bowls.
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7
Add celery, carrots, and onions to stock and simmer until tender.
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8
Strain, reserving the stock, and divide into bowls with fowl.
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9
Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
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10
Preheat oven to 350 degrees F.
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11
Divide sauce evenly among bowls.
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12
Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg.
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13
Prick crust with fork to vent.
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14
Bake until crust is golden brown.
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15
1 cup cream (cold)
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16
4 tablespoons all-purpose flour
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17
1/4 tablespoon poultry seasoning or sage
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18
1/2 tablespoon roasted garlic powder
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19
1 tablespoon Dijon mustard
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20
3 cups stock, hot (from recipe above)
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21
1/4 cup peanut butter
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22
1/4 cup Marsala wine or sweet sherry wine
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23
White pepper and salt
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24
In a saucepan, stir together cream, flour, seasonings, and mustard until smooth.
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25
Add 3 cups hot stock and simmer until a medium thickness.
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26
Add peanut butter and wine, stirring to blend.
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27
Add salt and white pepper, to taste.
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28
Pastry Crust:
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29
1 cup all-purpose flour
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30
3/4 teaspoon baking powder
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31
1/2 teaspoon salt
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32
1/3 cup shortening (lard or solid shortening)
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33
3 tablespoons ice water
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34
Combine flour, baking powder, and salt in a mixing bowl.
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35
Cut in shortening with a pastry blender until mixture resembles coarse meal.
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36
Sprinkle ice water evenly over surface.
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37
Stir with a fork until all dry ingredients are moistened.
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38
Divide dough into 4 pieces.
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39
On a lightly floured surface, roll dough out to fit over bowl tops.
