Pigeon Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
crust
filling
liquid
French style filling (optional)
Instructions (15)
  1. Make a puff-paste crust and cover your dish.
  2. Very nicely pick and clean the pigeons.
  3. Season the pigeons with pepper and salt.
  4. Put a good piece of fine fresh butter with pepper and salt in their bellies.
  5. Lay the pigeons in your pan.
  6. Lay the necks, gizzards, livers, pinions and hearts between the pigeons.
  7. Add the yolk of a hard egg.
  8. Place a beef steak in the middle.
  9. Add as much water as will almost fill the dish.
  10. Lay on the top-crust.
  11. Bake it well.
French Style Variation
  1. Fill the pigeons with a very high force-meat.
  2. Place the force-meat balls round the inside.
  3. Add asparagus-tops, artichoke-bottoms, mushrooms, truffles and morels.
  4. Season high (according to different palates).
Original Text
MAKE a puff-paste crust, cover your dish, let you pigeons be very nicely picked and cleaned, season them with pepper and salt, and put a good piece of fine fresh butter with pepper and salt in their bellies; lay them in your pan, the necks, gizzards, livers, pinions and hearts lay between, with the yolk of a hard egg, and a beef steak in the middle; put as much water as will almost fill the dish, lay on the top-crust, and bake it well. This is the best way to make a pigeon pye; but the French fill the pigeons with a very high force-meat, and the force-meat balls round the inside, with asparagus-tops, artichoke-bottoms, mushrooms, truf- fles and morels, and season high; but that is according to different palates.
Notes
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