Ingredients
3 pigeons
seasoning
4 hard boiled eggs
parsley
¾ lb sausage meat
chervil
2 oz fat bacon
stock
Method
Take meat from raw birds and put aside. Boil carcasses for about 5 hours to make a good jelly. Put layers of pigeon meat into a casserole dish, alternated with layers of sliced egg and raw sausage meat plus a little bacon, sprinkle with some finely chopped parsley and season. Continue until the dish is three-quarters full. Pour over enough of the strained stock to just cover and simmer in a slow oven for about 2 hours.
When cold, remove any fat from the top and add the remaining stock, into which should be mixed a lot of fairly finely chopped parsley and chervil. Put in a cold place overnight to set.
Serve with salad of lettuce, watercress and sliced orange.
3 pigeons
seasoning
4 hard boiled eggs
parsley
¾ lb sausage meat
chervil
2 oz fat bacon
stock
Method
Take meat from raw birds and put aside. Boil carcasses for about 5 hours to make a good jelly. Put layers of pigeon meat into a casserole dish, alternated with layers of sliced egg and raw sausage meat plus a little bacon, sprinkle with some finely chopped parsley and season. Continue until the dish is three-quarters full. Pour over enough of the strained stock to just cover and simmer in a slow oven for about 2 hours.
When cold, remove any fat from the top and add the remaining stock, into which should be mixed a lot of fairly finely chopped parsley and chervil. Put in a cold place overnight to set.
Serve with salad of lettuce, watercress and sliced orange.