Moroccan Pastilla

For 12 people:

Ingredients

 * 3 chopped parsley bowls
 * 1 kg 1/2d' grated onion
 * 200 G of butter
 * 1/2 spoonful with cinnamon coffee
 * 1 spoonful with pepper coffee
 * 1/2 spoonful with natural saffron coffee
 * 8 hard-boiled eggs
 * 300 G of almonds cleaned, fried and crushed
 * 1 sugar glass

For the joke
8 pigeons (or 1 chicken)

For pelletized

 * 1 kg of large sheets with pelletized.
 * 150 G of butter.
 * 2 beaten eggs.
 * Groove and sweetens ice in saucers.

The joke

 * 1) To place the pigeons in the casserole with parsley, onion, butter, salt, pepper, the saffron, the cinnamon and a little sugar.
 * 2) To cook with soft fire and to add a little water so necessary.
 * 3) To withdraw the pigeons when they are cooked and to let reduce sauce while stirring up until the liquid disappears.
 * 4) To bone the pigeons in a salad bowl, to mix almonds with the sugar remainder in another salad bowl.
 * 5) To cut out hard-boiled eggs in small pieces in a third salad bowl.

Assembly of pelletized

 * 1) To butter the mould with pelletized (large tart plate) then to lay out a first layer of sheets (face smoothes below) by making them overlap and while letting overflow the 1/3 outside the circle. To pose some sheets in the center to consolidate.
 * 2) To spread out a layer of sauce, to pose pieces of pigeons above, powders with sweetened almonds and egg crumbs. To cover with sheets.
 * 3) To start again the operation until exhaustion of the joke.
 * 4) To fold back over the sheets which exceed, to stick them to egg beaten then to cover sheets again (face smoothes above) overlapping and overflowing outside.
 * 5) To slip these sheets by lower part as a bed is bordered.
 * 6) To whitewash of softened butter and to gild with egg.
 * 7) To cook with average furnace (HT 4) during 20 mn.
 * 8) To turn over then pelletized it on a large dish then to make it slip into the dish of cooking, to introduce below without breaking it a few pieces of butter and putting to gild a few minutes.
 * 9) To make slip delicately pelletized it on the dish of service, to decorate it with sugar pilot wheels freezes and of cinnamon and to serve it with sugar freezes and grooves in saucers.

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