Name: Pulpatoon (Pupton) of Pigeons
Yield: For 8
Cuisine: United Kingdom
Ingredients: salt, pepper; 1 oz. (30 g.) extra breadcrumbs; 1 tablespoon of finely chopped parsley; 1½ pints of a very well seasoned brown stock; 4 sheep’s kidneys; salt and black pepper; ¼ lb. (120 g.) butter; 2 small onions, finely minced; 2 egg yolks, well beaten; 2 tablespoons shredded suet; 1 onion, finely cut; ¼ lb. (120 g.) mushrooms, lightly sauté; some olives or artichoke bottoms; 3 oz. (90 g.) butter; 1½ oz. (45 g.) flour; 2 tablespoons finely chopped parsley; ½ lb. (240 g.) fine white breadcrumbs; juice of ½ lemon; 4 pigeons cut in halves, or halves or quarters of chickens; 6 rashers of thin back bacon; 12 chestnuts, fresh or canned; 1 teaspoon of finely chopped thyme; ¾ lb. (360 g.) very finely minced veal (the butcher will mince it)