3416 Pâté chaud de Pigeonneaux Périgord

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the breasts from 4 young pigeons and keep them on one side for later use.

Prepare a very fine smooth forcemeat with the rest of the flesh plus that from another whole pigeon, and 50 g (2 oz) fresh pork fat per 100 g ( oz) of pigeon flesh.

Remove the skins from the reserved breasts, flatten them fairly thin, coat with a layer of the forcemeat and roll them up as Paupiettes with an olive-shaped piece of truffle in the middle.

Line a round pie mould with good short paste and fill it with layers of the remaining forcemeat and the prepared Paupiettes.

Finish with a layer of forcemeat; close up the pie with a thin layer of the same paste and bake in a moderate oven for 1¼ hours.

On removing from the oven, turn out the pie on to a dish, remove what is now the top and cut into triangles as explained for Pate chaud a l’An-cienne. Place these round the pie, coat the bared surface of forcemeat with a little Sauce Perigueux and serve accompanied with a sauceboat of the same sauce.