Pyes of Paris 1 cup beef broth 1/2 cup white wine 1/4 lb. pork (use a bit more) 1/2 lb. beef (again, use a bit more) (1/4 lb. lamb if you want to try it) 3 egg yolks whupped 1/2 - 1 tsp ginger powder (to taste) 1/2 tsp salt minced dates, and currants to taste. they should be noticeable, but not overwhelming. Pie crust Hack the meat into gobbets. (small pieces) dredge in seasoned flour (a little salt &pepper) and brown in a skillet with an onion and a little oil. Add meat to broth and wine. stir until fully cooked. if there is a lot of liquid left in the pan, drain some of it off. if not, don't worry about it. mix in all other ingredients. place in a normal pie crust. bake at 425 for 15 minutes, then reduce heat to 350 for 20 to 30 minutes.