re: Game of Thrones S4E2 - "The Lion and the Rose" (SPOILERS) Readers thread

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Pigeon Pie
“My uncle hasn’t eaten his pigeon pie.” Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. “It’s ill luck not to eat the pie.…”
—A STORM OF SWORDS
Season your pigeons with peper saffron cloves and mace with vergis and salt then put them into your paest and so close them vp and bake them these will bake in halfe an houre then take them forth and if ye thynke them drye take a litle vergis and butter and put to them and so serue them.
—A PROPRE NEW BOOKE OF COKERY, 1545
Serves 6 to 8 Prep: 1½ hours Baking: 30 minutes
Pairs well with Buttered Carrots,
Sweet Pumpkin Soup, red wine
Pigeon meat is dark, like duck, although not nearly as fatty. The silky texture of the meat is the real showstopper—wonderfully soft and tender, complementing the light, flaky pastry crust. Although we used the suggested spices from a medieval pigeon pie recipe, we made ours with vegetables too, much like a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a small slice will satisfy, and it’s best paired with an assortment of sides.
5 pigeons, cleaned and dressed
A few fresh cloves
2 tablespoons unsalted butter
2 leeks (white and light green parts only), well washed and thinly sliced
1 medium turnip, diced (about 1½ to taste cups total)
½ cup sliced mushrooms
Roux
1 cup chicken stock
4 tablespoons heavy cream
1 teaspoon mace
Salt and ground black pepper
1 batch Medieval Pastry Dough, unbaked, rolled
Beaten egg for glaze (optional) into 2 rounds
Put the pigeons in a large pot and just cover them with water. Throw in the cloves, simmer for around 45 minutes, and drain, reserving the broth. Pluck the meat from the breasts. Cut it into long strips and set it aside. (There is so little meat on the rest of the pigeon that the carcasses can be discarded after this.)
Preheat the oven to 375°F.
In a skillet, melt the butter and sauté the leeks until they are soft, but not brown. Add the turnip and mushrooms and stir until the pieces are all coated in butter. Add a splash of the reserved pigeon broth, then cover and simmer until the turnips are soft.
Make the roux, then pour in the chicken stock. Cook for 2 to 3 minutes, until the mixture has thickened and is smooth. Whisk in the cream, mace, and salt and pepper. Pour your cooked vegetables and pigeon meat into this creamy sauce and stir well.
Grease a pie tin and line the base and sides with a round of pastry dough. Prick the base of the pastry several times with a fork. Pour the filling into the pastry shell. Brush the rim of it with beaten egg or water, and place the second pastry round onto the pie. Trim the excess pastry and crimp the edges with a fork to seal. Make four small holes in the center of the pastry lid and brush with the remaining egg, if using. Bake for around 30 minutes, or until the crust is golden.

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