Medieval Pigeon Pie Recipe
A basic pigeon pie recipe taken from medieval times and transformed into a modern must-make, mouth-watering dish. From Toby Tobin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Rolling pin
- Pie dish
- Skillet
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring spoon
- Spoon
- Baking sheet
Ingredients
- 10 pigeons, breasts
- 1 onion
- 1 celery rib
- 1 leek
- 1 carrot
- 4 tablespoons olive oil
- 4 ounces chicken livers
- 7 ounces pancetta lardons
- 7 ounces button mushrooms
- 7 ounces shallots, finely chopped
- 1 tablespoon tomato paste
- 2 1/2 cups game stock or 2 1/2 cups chicken stock
- 10 black peppercorns
- 1 sprig rosemary
- 10 sage leaves
- 1 pinch thyme
- 1 lb shortcrust pastry
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