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Rich Pigeon Pie

(Confectionary.) - (The Lady's Own Cookery Book)







Season the pigeons high; lay a puff paste at the bottom of the dish,

stuffing the craws of the birds with forcemeat, and lay them in the dish

with the breasts downward; fill all the spaces with forcemeat,

hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and

asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.











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