How to Make Pigeon Pie - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: 📖 The shooting season is well under way at Audley End House, which means the guns will need a tasty lunch on the go. Thankfully, Mrs Crocombe knows how to make a filling pie that is a spectacular way to use up all of those pigeons. Visit Audley End House: INGREDIENTS 12 pigeon breasts 450g mushrooms A few truffles 12 quails’ eggs Salt Pepper, cloves and mace Herbs (try parsley, thyme and sage) 1 glass of port or madeira 1 glass of whiskey Stock, with some melted gelatine For the pastry: 700g flour 3 eggs 225g salted butter For the forcemeat: Veal mince Cooked ham Breadcrumbs METHOD To make the pastry, mix the butter, eggs and flour together with enough cold water to make a paste. Set it aside to chill for around 30 mins. Once ready, don’t roll the pastry out - instead, make a rough pyramid