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this year is running away with me I
can't believe the shooting season is
nearly over here at all the end house on
shoot days the guns preferred to have a
big breakfast and then a brief but
hearty lunch this pie is a spectacular
way of using up pigeons and is ideal for
a shooting lunch for this recipe you
will need pigeon breasts mushrooms
truffles quails eggs salt
pepper cloves and mace herbs as you
choose port or Madeira whiskey stop with
some melted gelatine pastry and for the
forcemeat vo mints cooked ham and
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breadcrumbs
I've already greased my mold so firstly
I need to line it with some pastry
unlike liked pastries for tarts this
needs to stand on its own so needs to be
well worked don't roll out your pastry
for that makes for weak sides
cut off any excess and put it to the
side for the top
shooting lunches often happen far away
from the home so food needs to be
packaged and then transported there now
fulfilling there are many recipes for
forcemeat I'm using quite a simple one
that has veal ham and breadcrumbs now
I'm going to line my pie
now I'm ready to layer in the rest of my
ingredients starting with the mushrooms
and now some pigeon breasts
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some of the herbs and I have parsley
thyme and sage a few of the truffles a
little of the spice
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a few quails eggs
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and now repeat
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and now to add the liquid
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I'm now rolling out the rest of the
pastry to make the lid
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not forgetting to make an air hole for
the steam Marianne has already cut me
out some nice leaves decorating the top
of pies is very popular
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there and as it's a pigeon pie I should
just add some feet
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there it's ready for the oven for about
an hour and a half a practically perfect
pigeon pie
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I let the pie cool and then pour it in
some stock with a little gelatine and
now it's ready to be served
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I'm going to serve it with a bed of
watercress and there you have it
pigeon pie perfect for a cold lunch
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you