Pigeon Pie

Ingredients

• Prepare three or four house pigeons
• half a pound of tender beefsteak
• with a little butter
• Season with chopped mushrooms
• one eschalot
• a little parsley
• pepper and salt
• half a pint of stock or water
• yolks only of five hard-boiled eggs
• Cover with a puff paste

Method

1. 1

   1.

2. 2

   Prepare and halve the pigeons.

3. 3

   2.

4. 4

   Cut beefsteak into pieces and lightly fry in butter.

5. 5

   3.

6. 6

   Fry the pigeons and season with mushrooms, eschalot, parsley, and pepper.

7. 7

   4.

8. 8

   Place steak in a dish, add pigeons, and strain in stock.

9. 9

   5.

10. 10

    Add egg yolks and cover with puff paste.

11. 11

    6.

12. 12

    Bake for 1 hour and 15 minutes in a moderate oven.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 73. The excerpt below is the record exactly as published.

PIGEON PIE. Ingredients. Pigeons. Eggs. Steak. Puff Paste. Mushrooms. Stock. Eschalot. Parsley. 1. Prepare three or four house pigeons, and cut them in halves. 2. Take half a pound of tender beefsteak and cut into convenient pieces. 3. Lightly fry the steak with a little butter, in a clean stewpan. 4. Fry the pigeons. 5. Season with chopped mush- rooms, one eschalot, a little parsley, and pepper and salt. 6. Place the steak at the bottom of the dish. 7. Upon this place the halves of the pigeons. 8. Rinse out the stewpan in which the things have been fried with half a pint of stock or water. 9. Strain into the dish. 10. Add the yolks only of five hard- boiled eggs. 11. Cover with a puff paste

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