Wash the meat and carrot. Peel carrot and onion. Simmer everything with 1/2 l water, peppercorns and salt for 25-30 minutes
Drain the mushrooms. Press the sausage meat as dumplings into the hot oil and fry until brown all around. Take out
Remove chicken from skin and bone and dice finely. sieve broth, measure 400 ml
Bake the pies in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 10 minutes
Melt the fat. Sweat flour in it. Stir in stock and cream. Bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper, lemon juice, Worcester sauce and sugar
Heat mushrooms, peas, meat and dumplings in the sauce. Fill pies with ragout. Garnish with oregano, tomato rose and lemon
Drink: cool white wine