Rich Pigeon Pie

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
pie filling
sauce
Instructions (6)
  1. Season the pigeons high
  2. Lay a puff paste at the bottom of the dish
  3. Stuffing the craws of the birds with forcemeat, and lay them in the dish with the breasts downward
  4. Fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and asparagus tops
  5. Cover, and bake it
  6. When drawn, pour in rich gravy
Original Text
Rich Pigeon Pie. Season the pigeons high; lay a puff paste at the bottom of the dish, stuffing the craws of the birds with forcemeat, and lay them in the dish with the breasts downward; fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.
Notes
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