Pigeons A La Crapaudine - Pigeons Like A Toad

SlNge the Pigeons, and truss them with the Legs inwards; and, to give them the form required, leave the Head on, split them at the Belly, and turn the Breast over the Head; otherwise cut the Pinions and the Neck off, and split them at the Back: Marinate them about an hour in Oil, with sprigs of green Parsley, whole Shallots, chopped Mushrooms, Pepper, Salt, and a few chopped Chibols; roll them in Bread Crumbs several times, dipping them each time in the Marinate, Marinate, to make as much of the Crumbs stick thereupon as possible; broil them over a clear fire, basting with the remainder of the Marinate. When they are done, serve a clear Sauce under them, made of Cullis, a little Verjuice or Vinegar, Pepper and Salt; or with a Ravigotte.

Pigeons A La Martine - Flatted Pigeons

They arc dressed in the same manner as the last, except that the Sauce is different. The proper Sauce for this Dish is made with Cullis, a piece of Butter rolled in Flour, a pounded Anchovy, with a few chopped Capers, Shallots, a little Nutmeg, Pepper and Salt; warm all together, and when ready, add a Lemon Squeeze, and Serve the Sauce under the Pigeons.

Pigeons A La Princesse - Pigeons, The Princess's Fashion, So Called From The Richness Of The Preparation

Scald six small Pigeons, truss them as for boiling, and braze them between slices of Lard, and as many peeled Truffles, with a glass of Wine, a little Broth, and a faggot of sweet Herbs. Scald also six Artichoke-bottoms, and braze them in another Pan with a little Broth, two slices of peeled Lemon, Pepper and Salt. In a third Pan braze also slowly a scalded Sweet-bread, one or two fat Livers and Mush-rooms, all cut into dice, with a proportionable quantity of Butter, and a little Broth. When three parts done, add the bottom of the Pigeon-braze to this last, (being properly skimmed and sifted) simmer them together, and reduce the Sauce pretty thick; make a Liaison with Cream and Yolks of Eggs, add some Parsley scalded and finely chopped, a little Nutmeg, and Lemon Juice; pour some of the Sauce into the Table-dish, put the Artichoke-bottoms therein, and place one of the Pigeons upon each; intermix the Truffles, &x. between the Pigeons, and pour over the remainder of the Ragout.

Compote De Pigeons, Au Sang - Stewed Pigeons, With Blood

IN the preparation of this Dish the Pigeons must be taken alive from the Dove-house, killed immediately, and the Blood saved, squeezing a little Lemon therein, and stirring it continually to keep it from curdling. Scald the Pigeons, and truss the Legs within the Bodies; put them into a Stew-pan with a scalded Sweet-bread, a few Mushrooms, some Butter, a slice of Ham, a bunch of Parsley, a small clove of Garlick, two Cloves, Thyme, Laurel, and Basil; place them on the fire till they catch a little, then add some Broth, a glass of white Wine, Pepper, Salt, and a few spoonfuls of Cullis; when half done, add a few Onions boiled tender in Broth, make a Sauce with good Cullis, form a Liaison with Yolks of Eggs and the Blood, put these to the Ragout, and simmer them together till of a proper thickness; take out the Ham and Parsley, and serve with short Sauce.