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  • Oh, this year is running away with me. I can't believe the shooting season is

  • nearly over here at Audley End House. On shoot days, the guns prefer 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

  • stock, with some melted gelatine

  • pastry

  • and for the forcemeat, veal mince

  • cooked ham

  • and breadcrumbs

  • I've already greased my mold, so firstly I need to line it with some pastry.

  • Unlike light pastries for tarts, this needs to stand on its own.

  • So it 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, for the filling.

  • There are many recipes for forcemeat. I'm using quite a simple one

  • that has veal, ham

  • and breadcrumbs.

  • 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.

  • Some of the herbs, and I have parsley, thyme and sage.

  • A few of the truffles.

  • A little of the spice.

  • A few quails' eggs.

  • And now repeat.

  • And now, to add the liquid.

  • I'm now rolling out the rest of the pastry to make the lid

  • not forgetting to make an air hole for the steam.

  • Mary-Anne has already cut me out some nice leaves.

  • Decorating the top of pies is very popular.

  • There. And as it's a pigeon pie, I should just add some feet.

  • There. It's ready for the oven for about an hour and a half.

  • A practically perfect pigeon pie.

  • I let the pie cool and then poured in some stock with a little gelatine.

  • And now it's ready to be served.

  • I'm going to serve it with a bed of watercress.

  • And there you have it - pigeon pie! Perfect for a cold lunch.

Oh, this year is running away with me. I can't believe the shooting season is

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B2 US pigeon pie pastry veal lunch shooting

How to Make Pigeon Pie - The Victorian Way

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    ally.chang posted on 2020/03/10
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