Ingredients

• 1 small fowl (chicken, duck, Cornish hen - your favorite)
• 2 bay leaves
• 1/4 teaspoon rosemary leaves
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 8 to 12 pearl onions or 1 large onion, diced large
• 1/2 cup green peas or 12 snow peas
• 1/4 cup sliced mushrooms
• 1/2 cup dry roasted unsalted peanuts
• 2 1/2 to 3 cups Cream Sauce, recipe follows
• Pastry Crust, recipe follows
• 1 egg, beaten
• Nutmeg, for sprinkling

Directions

Cream Sauce:

1 cup cream (cold)

4 tablespoons all-purpose flour

1/4 tablespoon poultry seasoning or sage

1/2 tablespoon roasted garlic powder

1 tablespoon Dijon mustard

3 cups stock, hot (from recipe above)

1/4 cup peanut butter

1/4 cup Marsala wine or sweet sherry wine

White pepper and salt

In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste.

Pastry Crust:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/3 cup shortening (lard or solid shortening)

3 tablespoons ice water

Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.