Pigeon Pie

Ingredients

• Make a fine puff paste
• around a large dish
• cover the bottom with a veal cutlet
• season with salt
• cayenne pepper
• and mace
• a small lump of butter
• a half dozen of hard-boiled eggs

Method

1. 1

   Prepare puff paste and line a dish.

2. 2

   Layer with veal cutlet, season, and place pigeons with butter inside.

3. 3

   Add sliced hard-boiled eggs, more butter, veal broth, and cover with crust.

4. 4

   Bake slowly for an hour and a half.

As published

This recipe was extracted from The new home cook book (1896), page 41. The excerpt below is the record exactly as published.

PIGEON PIE. Mrs. L. 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 in the dish ; put in each pigeon a small lump of butter, and season with pepper and salt ; lay them in the dish breast downwards, and cut in slices a half dozen of hard-boiled eggs

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