Make a kneaded dough from the ingredients listed, wrap and refrigerate for half an hour, then divide in half. Roll out one half of the dough, cut out small round slices with a glass always dipped in flour and brush with egg white.
Finely weigh the meat scraps and the slice of a lemon, sauté them with the mashed egg yolk in a tiny bit of butter and season to taste. Put half a teaspoon on each dough slice, fold it, seal it with a fork, put it on the greased baking tray and brush it with egg yolk mixed with a little bit of milk.
Bake in the heated oven for about 10 minutes at medium heat.
Hot pâté dough:
The other half of the kneaded dough Any ragout of leftover pigeon meat, onions and mushrooms, yolks and spices.
Roll out the dough, cut it into squares, put them over the pastry cases, put them in the oven heated to 200 degrees on the baking tray or on the broiler and bake them for about 10 minutes until they are nice and golden brown. Take them out of the oven, knock them off the ramekins, fill them with the hot ragout and serve them on the spot.
Tip: Always use aromatic spices to enhance your dishes!
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