Serves 4.
Ingredients
•4 pigeons
•bay leaf
•1 oz gelatine
•1 teaspoon mixed herbs
•seasoning
Method
Joint and skin the birds and cook them in a little well seasoned water with the herbs added, until the meat falls from the bone. Remove the meat from bones. Dissolve gelatine in a little water and add the stock used for cooking the birds. Pack the meat into a wetted mould and pour over stock. Leave to set, then turn out and serve with watercress and other green salad.
A little gravy browning added to the stock will improve he appearance.
Ingredients
•4 pigeons
•bay leaf
•1 oz gelatine
•1 teaspoon mixed herbs
•seasoning
Method
Joint and skin the birds and cook them in a little well seasoned water with the herbs added, until the meat falls from the bone. Remove the meat from bones. Dissolve gelatine in a little water and add the stock used for cooking the birds. Pack the meat into a wetted mould and pour over stock. Leave to set, then turn out and serve with watercress and other green salad.
A little gravy browning added to the stock will improve he appearance.