3415 Pâté chaud de Pigeonneaux à l’Ancienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast 4 young pigeons keeping them a little underdone; cut each into four pieces and remove the skin.

Line a buttered Timbale or Charlotte mould with good short pastry and fill with alternate layers of Gratin forcemeat A, mixed with a little well reduced Sauce Madere, the pieces of pigeon, cooked sliced mushrooms and slices of truffle. Finish with a layer of forcemeat, sprinkle, the surface of this with a pinch of powdered thyme and bayleaf and close up the pie with a thin layer of short paste, sealing the edges well.

Bake in a moderate oven for approximately 50 minutes.

To serve

Turn out the pie on to a dish, remove what is now the top, cut it into triangles and arrange these around the pie. Lightly coat the bared surface of the pie with a little thin Sauce Demi-glace and serve accompanied with a sauceboat of the same sauce.