Remove the breasts from
Prepare a very fine smooth forcemeat with the rest of the flesh plus that from another whole pigeon, and
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.