Pigeon Pie (Pâté de Pigeons à l'Anglaise)

Ingredients

• Pigeons
• Smoked lard de poitrine (belly bacon)
• Shallots
• Parsley
• Hard-boiled egg yolks
• Good jus
• Puff pastry
• Egg wash

Instructions

1. Line the bottom and sides of an English pie dish with slices of smoked belly bacon and sprinkle them with chopped shallots.
2. Season the pigeon pieces, sprinkle them with chopped parsley and range them in the dish, adding half a hard-boiled egg yolk per pigeon.
3. Moisten to half the height with good jus.
4. Cover with a sheet of puff pastry, gild it, score it and cut an opening in it.
5. Bake about an hour and a half in an oven of good moderate heat.