Pigeon Pie
From A guide to modern cookery, 1909
Serves 4
Ensure the pie is gilded and has a slit in the top.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 326. The excerpt below is the record exactly as published.
PIGEON PIE Line the bottom and sides of a pie-dish with very thin, flattened collops of lean beef, seasoned with salt and pepper, and sprinkled with chopped shallots. Set the quartered pigeons inside the dish, and separate them with a halved hard-boiled egg-yolk for each pigeon. Moisten half-way up with good gravy; cover with a layer of puff paste
Cook this with the app: pantry check, scaling, and the assistant.