English Pigeon Pie.

Ingredients and Instructions

Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until

tender with 1 onion, 2 sprigs of parsley and 1 bay−leaf. Then line a deep pie−dish with a rich paste; let bake

and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.