Chef de haute cuisineMETHOD
Wrap de-boned pigeon in the force meat, lay in
pie dish,
dot this with the truffles,
cover the whole in rich pastry.
Bake
SERVE
With game jelly mixed with chopped aspic.
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one boned pigeon per person
Sliced black mushrooms or TRUFFLES
Basic short pie crust see (Index)
Game jelly
Chopped aspic
FORCE MEAT
Game liver
Pork
Rabbit
Foiegras, butter, egg yolk, cognac