Ingredients

• 4 pigeons      
• bay leaf
• 1 oz gelatine      
• 1 teaspoon mixed herbs
• seasoning

Method

Joint and skin the birds and cook them  in a little well seasoned water with the herbs added, until the meat falls from the bone.  Remove the meat from bones.  Dissolve gelatine in a little water and add the stock used for cooking the birds.  Pack the meat into a wetted mould and pour over stock.  Leave to set, then turn out and serve with watercress and other green salad.

A little gravy browning added to the stock will improve he appearance.