Pâté de Pigeons (Pigeon Pie)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pigeons
- Forcemeat as used for a galantine
- The remaining elements of the Pâté de Caneton
Instructions
- Bone the pigeons and stuff them as for a galantine.
- Put them back into shape.
- Finish as for the Pâté de Caneton.