Pigeon Pie

Ingredients

• Make a fine puff paste; lay a border of it around a large dish
• cover the bottom with a veal cutlet, or a very tender steak free from fat and bone
• season with salt
• season with cayenne pepper
• season with mace
• put in each pigeon a small lump of butter
• cut in slices a half dozen of hard boiled eggs
• put in more butter, some veal broth
• cover the whole with crust

Method

1. 1

   Prepare the puff paste and lay a border around the dish.

2. 2

   Place veal cutlet or steak at the bottom, season, and add pigeons with butter.

3. 3

   Layer with hard boiled eggs, more butter, and veal broth.

4. 4

   Cover with crust and bake slowly for an hour and a half.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 37. The excerpt below is the record exactly as published.

Make a fine puff paste; lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a very tender steak free from fat and bone; season with salt, cayenne pepper and mace. Prepare as many pigeons as can be put in one layer of the dish; put in each pigeon a small lump of butter, and sea- son with pepper and salt; lay them in the dish breast down- wards, and cut in slices a half dozen of hard boiled eggs, and lay in with the birds; put in more butter, some veal broth, and cover the whole with crust

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