3414 Pâté de Pigeonneaux à l’Anglaise

Pigeon Pie, English style

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line the inside of a pie dish with slices of smoked streaky bacon, sprinkled with chopped shallot; arrange inside, the pigeons cut in quarters, seasoned and sprinkled with chopped parsley and add two halves of hard-boiled egg yolk per pigeon. Moisten with sufficient good gravy to come halfway up, cover with a layer of puff paste, brush with eggwash and score with the point of a small knife to decorate. Make an opening in the top and bake in a fairly hot oven for approximately 1½ hours.