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Wild Pigeon Pie

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Servings
people
Ingredients
  • 6 young English walnut halves
  • 1 onion
  • 2 tablespoons pecans (chopped or whole, whichever you prefer)
  • 1 tablespoon flour
  • 1 bay leaf
  • 1 sprig cold butter, cut into pieces
  • 1 sprig tongue
  • pie either green or red candied pineapple, cut in 1/2 inch wedges
Servings
people
Ingredients
  • 6 young English walnut halves
  • 1 onion
  • 2 tablespoons pecans (chopped or whole, whichever you prefer)
  • 1 tablespoon flour
  • 1 bay leaf
  • 1 sprig cold butter, cut into pieces
  • 1 sprig tongue
  • pie either green or red candied pineapple, cut in 1/2 inch wedges
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean pigeons
  2. Loosen the joints with a knife without separating them
  3. Put into a stew pan with above ingredients and make a plain fricassee*
  4. Let them cook until tender and season with salt and pepper
  5. Cut the pigeons into small pieces about two inches in length
  6. Prepare a vol au vent** pastry and fill a two-quart tin pan with pie pastry (always bake the under crust first)
  7. Pour in pigeons and gravy, cover with more vol au vent pastry and let bake in a 350 degree oven until the top crust is nicely browned
  8. *a fricassee is meat, browned lightly, stewed, and served in a sauce made with its own stock
  9. **Puffed pastry
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