Читать книгу Cakes and Ale - Edward Spencer Mott - Страница 49

Many people would call this a pigeon pie, for in good sooth there be pigeons in it; but ’tis a pie worthy of a brighter sphere than this.

Six plump young pigeons, trimmed of all superfluous matter, including pinions and below the thighs. Season with pepper and salt, and stuff these pigeons with foie gras, and quartered truffles, and fill up the pie with plovers’ eggs and some good force-meat. Make a good gravy from the superfluous parts of the birds, and some calf’s head stock to which has been added about half a wine-glassful of old Madeira, with some lemon-juice and cayenne. See that your paste be light and flaky, and bake in a moderate oven for three hours. Pour in more gravy just before taking out, and let the pie get cold.

This is a concoction which will make you back all the winners; whilst no heiress who nibbles at it would refuse you her hand and heart afterwards.

This is another sort of