Prepare and then boil gently until tender 2 plump young pigeons, adding to the water in which they boil a small onion and sprigs of parsley and lemon thyme.

When done, skin the pigeons and remove the meat from the bone.  Cut into small pieces.  Strain some of the liquor and season it to taste.  Have ready a hard boiled egg cut into thick slices.  Line a pie dish with good short crust pastry and fill it with the pigeon, and hard boiled egg;  pour some of the seasoned liquor – not too much – over the cover with another piece of pastry.

Make a hole in the centre and bake in moderate oven until pastry is well cooked and brown.