Rich Pigeon Pie.
Season the pigeons high; lay a puff paste at the bottom of the dish, stuffing the craws of the birds with forcemeat, and lay them in the dish with the breasts downward; fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.