Compotte Of Pigeons

Cut off the pinions, draw the less in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stew-pan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke bottoms. egg balls, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew for ten minutes, then add them to the pigeons, and serve up ail altogether in a deep dish.

Pigeons A La Craupidie

Cut off the pinions, draw in the legs, cut the 1 breast so as to lay back; then pass them with sweet herbs, mushrooms, eschalots chopped fine, a little fresh butter, grated nutmeg, lemon juice, pepper, and salt. Let them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed through a fine hair sieve. Fry them of a light colour in boiling hot lard (or broil them). Serve them up with a good cullis and sharp sauce underneath.

Partridges En Crepine

Bone and stew the birds till half done, with a gill of veal broth, half a gill of white wine, an onion, two leaves of basil, a little thyme, a clove of garlick, pepper, salt, lemon juice, two cloves,, and half a bay leaf. When the partridges are half done, take them out of the liquor and strain it to some good cullis. When the birds are cool, put each into some light forcemeat, afterwards wash over with whites of eggs beaten to a solid frothr and garnish lightly with leaves of putff paste in what form you please. Bake them of a nice colour, and serve them up with the sauce under them, reduced to a good consistency,

N. B. Woodcocks may be done in the same, manner, with the addition of their trail pounded in the forcemeat.

Entree Of Pigeons With Truffles

Bone three pigeons, stuff them with good seasoned forcemeat, blanch and lard them; cover the larding with paper and roast them: when they are to be served up, glaize the larding, put them into the center of a dish, likewise six lamb sweetbreads, larded, braized, and glaized, to be put round the pigeons, and some truffle sauce under.

Pigeons Glaized

Put some good-seasoned forcemeat in the pigeons, cut off the pinions, lay back the legs, blanch them, and roast them gently with vine leaves and bards of fat bacon over them. When they are to be served up glaize the top part, and serve them with cullis sauce, or celery heads, or asparagus tops,, etc. under them.

Pigeons A La Sousell

Bone the legs and wings of four pigeons and draw them in; then fill them with a high-seasoned forcemeat, and braise them in half pint of veal stock. When done enough, take the pigeons out, wipe them dry, glaize the top, and serve them up with stewed sorrel underneath.

N. B. The liquor they were braised in to be strained, skimmed free from fat, and reduced almost to a glaize, and added to the sorrel. (Or they may, when three parts done, be wiped dry, egged and breadcrumbed over, then fried in boiling lard, and served up with sorrel sauce underneath as above.)

Partridges Or Pheasants Au Choux

Bone the birds,, put into them some light forcemeat well-seasoned; sew them up, blanch and wipe them dry, and braise them in a pint of stock till tender; after which cut two savoys into quarters and boil them till a fourth part done; then squeeze them and tie round with twine, put them into a stewpan, add a pint of stock, and boil them gently till done. Then take the savoys out, cut off the strings, put the birds into the center of a dish, the savoys round them, and set the dish in an oven or in a warm place covered over. Then mix the two liquors together, season to the palate with pepper, salt, and lemon juice. Make it of a proper thickness with flour and water, boil it till three parts reduced, add a little colour and strain it. When the birds are to be served up glaize their breasts lightly, and put the sauce over the savoys.

Partridges Or Pheasants Aux Olives

Bone the birds, and force and braise them in a small quantity of stock. When they arc to be served up glaize the breasts lightly, and put stewed french olives; sauce round them, with the essence of the birds mixed in it, and a small quantity of garlick.