Line a mould with paste as before, then take six young pigeons trussed
with their legs inside, cut each pigeon in halves lengthwise, pass them
in butter the same as the chickens, proceeding in the same manner, but
using brown instead of white sauce, put them on a dish to cool, have the
yolks of eight hard-boiled eggs (which cut in halves), and twelve slices
of boiled streaky bacon, lay a slice of bacon and half a pigeon
alternately in the pie, interspersing the hard-boiled yolks here and
there, when filled cover and bake two hours in a moderate oven, when
done take off the cover and as much fat as possible, then put a pint of
brown sauce (No. 1) in a stewpan, with half a pint of good stock and an
ounce of glaze, reduce to two thirds, pour into the pie which cover and
serve as before.
Pâtés chauds may be made of all kinds of birds as pheasants, grouse,
partridges, woodcocks, snipes, or larks, by following either of the two
last recipes, but they are usually served as entrées, where I intend
placing them.