Skin the pigeons and clean them. Put into a saucepan with just enough water to cover and simmer until the meat leaves the bones easily. Take the meat from the bones and mince it finely. Put the bones back into the cooking liquid and simmer until the liquid is reduced to ½ pint/250ml. Season the minced meat with sauce, salt and pepper. Moisten with the bone stock and a little of the butter. Press the mixture into pots and cover with remaining butter.
© 1978 Mary Norwak estate. All rights reserved.