Vermicelli Pie.
SEASON four pigeons with a little pepper and salt,
stuff them with a piece of butter, a few crumbs of bread,
and a little parsley cut small; butter a deep earthen dish
well, and then cover the bottom of it with two ounces
of vermicelli. Make a puff-paste, roll it pretty thick,
and lay it on the dish, then lay in the pigeons, the
breasts downwards, put a thick lid on the pie, bake it in
a moderate oven. When it is enough, take a dish pro-
per for it to be sent to table in, and turn the pie on it.
The vermicelli will be then on the top, and have a pleas-
ing effect.