* 2 pigeons
* 340 g (3/4 lb) rump steak
* 75 g (3 oz) ham or lean bacon
* 284 ml (1/2 pint) good stock
* 1 hard-boiled egg
* 1 egg yolk
* 500g Puff-pastry - puff-paste in Beaton-speak.
* Salt and pepper

===Method===
* Cut each pigeon into 4 pieces
* Cut the beef into small thin slices, the ham into strips and the eggs into slices
* Put these ingredients into a pie dish in layers, season well and pour in the stock to three-quarters fill the dish
* Put on the cover (''pre-rolled puff pastry''), brush over with yolk of egg, bake in a ''quick oven'' (see below) until the paste has risen and set, then cook at a ''lower temperature'' (again, see below) for about 1 hour
* Have ready a few of the pigeon's feet, scalded and the toes cut off, also the remainder of the stock
* Before serving, pour in the stock through the centre of the pie and replace the pastry ornament with the feet, fixing them in a nearly upright position
* The pie may be served either hot or cold; if the latter, the stock must form a jelly when cold

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