Pigeon Pie

Ingredients

• three young pigeons
• six thin slices of tenderloin
• two hard-boiled eggs
• a small finely chopped onion
• a pint of brown sauce
• a cover of puff-paste

Method

1. 1

   Cut pigeons in half and sauté with tenderloin in hot butter until browned.

2. 2

   Arrange in a pie-dish with bacon, hard-boiled eggs, onion, and parsley.

3. 3

   Season, pour over brown sauce and gravy, cover with puff-paste, and bake for half an hour.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 41. The excerpt below is the record exactly as published.

PIGEON PIE ^s Cut three young pigeons (squabs) each in two pieces. Saute with six thin slices of tenderloin in hot butter for three minutes to have them slightly browned. Arrange them in a pie-dish, alternating with slices of lean bacon. Cut two hard-boiled eggs in pieces and sprinkle them over it, also a small finely chopped onion and some chopped parsley. Season with salt and pepper, and pour over it a pint of brown sauce and light gravy mixed. Cover the whole with a cover of puff-paste

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