731. PIGEON PIE, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (11)
  1. Draw, truss, and singe, six young pigeons.
  2. Stuff them with the chopped livers, mixed with some parsley, a small piece of butter, pepper and salt.
  3. Cover the bottom of the dish with rather large scollops of beef, taken either from the fillet or rump.
  4. Season with chopped parsley and mushrooms, pepper and salt.
  5. Place the pigeons over the beef.
  6. Between each pigeon put the yolk of an egg boiled hard, placing two or three in the centre also.
  7. Add some white or brown sauce, whichever may be at hand, in sufficient quantity to produce sauce enough for the dish, or if neither of these be ready, then substitute some gravy or common broth.
  8. Repeat the seasoning.
  9. Cover the pie with puff-paste.
  10. Bake it for an hour and a half.
  11. Send to table.
Original Text
731. PIGEON PIE, A L'ANGLAISE. DRAW, truss, and singe, six young pigeons; then, stuff them with the chopped livers, mixed with some parsley, a small piece of butter, pepper and salt. Next, cover the bottom of the dish with rather large scollops of beef, taken either from the fillet or rump; season with chopped parsley and mushrooms, pepper and salt; over these place the pigeons, and between each pigeon put the yolk of an egg boiled hard, placing two or three in the centre also; add some white or brown sauce, whichever may be at hand, in sufficient quantity to produce sauce enough for the dish, or if neither of these be ready, then substitute some gravy or common broth; repeat the seasoning, cover the pie with puff-paste, bake it for an hour and a half, and send to table.
Notes
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