(Cold – no crust)

Ingredients

• 3 pigeons      
• seasoning
• 4 hard boiled eggs     
• parsley
• ¾ lb sausage meat     
• chervil
• 2 oz fat bacon     
• stock

Method

Take meat from raw birds and put aside.  Boil carcasses for about 5 hours to make a good jelly.  Put layers of pigeon meat into a casserole dish, alternated with layers of sliced egg and raw sausage meat plus a little bacon, sprinkle with some finely chopped parsley and season.  Continue until the dish is three-quarters full.  Pour over enough of the strained stock to just cover and simmer in a slow oven for about 2 hours.

When cold, remove any fat from the top and add the remaining stock, into which should be mixed a lot of fairly finely chopped parsley and chervil.  Put in a cold place overnight to set.

Serve with salad of lettuce, watercress and sliced orange.