Pigeon and Game Pie

Ingredients

• fillets of pigeon, pheasant, grouse, chicken
• strips of ham
• the larks and quails stuffed with liver farce
• the chopped mushrooms
• truffles
• pistachios
• parsley
• a little pepper and salt
• some of the mince
• about half a pint of good stock

Method

1. 1

   Fill the centre with fillets of pigeon, pheasant, grouse, chicken, strips of ham, and the larks and quails stuffed with liver farce.

2. 2

   Sprinkle over the chopped mushrooms, truffles, pistachios, and parsley with a little pepper and salt.

3. 3

   Cover with some of the mince, wet the paste round, and lay on the top cover.

4. 4

   Close it well round the edge, trim it, and work up the trimmings of paste to make an ornament for the top.

5. 5

   Tie a band of buttered paper round the mould about three inches above the top, and bake in a steady oven for three hours.

6. 6

   When the pie is nearly cold, move the top ornament of paste, pour in the stock, replace the ornament, and when quite cold, dish up the pie, garnished with chopped aspic.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 347. The excerpt below is the record exactly as published.

fillets of pigeon, pheasant, grouse, chicken, strips of ham, and the larks and quails stuffed with liver farce ; sprinkle over the chopped mushrooms, truffles, pistachios, and parsley a little pepper and salt ; cover over with some of the mince ; wet the paste round and lay on the top cover, close it well round the edge, trim it, and work up the trimmings of paste to make an ornament for the top. Tie a band of buttered paper round the mould about three inches above the top, and bake in a steady oven for three hours. When the pie is nearly cold move the top ornament of paste, and pour in about half a pint of good stock

Cook this with the app: pantry check, scaling, and the assistant.