Home › The Principles of Cookery › Pigeons, Pate Chaud Of

Pigeons, Pate Chaud Of

Make some stiff paste as follows. Boil four ounces of lard in half a pint of water. Stir this while hot with a pound of flour to which a little salt has been added, and work the whole into a stiff, smooth paste. Shape two-thirds of it according to the directions given for shaping raised pies, fill it with bran or flour, roll out the untouched piece of paste, place it on the top as a lid, ornament in any way that may be preferred, brush over with beaten egg, and bake in a well-heated oven. When the paste is done enough, cut out the lid, remove the bran carefully, and fill the pie with stewed pigeons. Put with them stewed mushrooms, or any other garnish, and pour a little poivrade sauce over the whole. Serve as hot as possible. The shell of this pie may be made and baked the day before it is wanted, and put into the oven to heat when the pigeons are ready for serving. Time to bake, three-quarters of an hour. Probable cost, 5s. Sufficient for five or six persons.