Take cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers, cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour claret into which have been rubbed the flour. Cover with a thin crust of pastry, and bake.