Stuffed Pigeon With Potatoes

Draw the bird as for roast, take out the breast bone, stuff with a mixture of bread crumbs, parsley, its own liver and heart minced with a little bacon, grated lemon rind, salt and pepper. Arrange them in a sautoir, cover with stock and simmer slowly till tender. Make a mound of mashed potatoes on the serving dish, place a pigeon on top, pour over some of the gravy made from the stock the birds were simmered in.

Stuffed Pigeon With Vegetables

Prepare the birds and cook as in the preceding recipe; when tender, take up the birds, then boil some Julienne cut vegetables in the stock the birds were simmered in, season, place the bird on a slice of toast, pour the gravy over it, and garnish with the drained vegetables.

Garnished Larded Pigeons

Lard the breast of the birds with bacon, arrange them in a sautoir, moisten with chicken stock and simmer till tender, take up, reduce the gravy to a glaze, roll the birds in it, and serve each one on a fancy croustade, pour over a little financiere sauce, and garnish the base with a ragout of truffles, mushrooms, cocks combs and que* nelles of chicken.

Salmis Of Pigeons

Take cold cooked birds, split in halves, arrange in a sautoir, moisten with a game sauce, add a glass of sherry wine, serve the birds on a fancy crouton, pour over a little of the sauce and garnish with stoned olives.

Braised Pigeon With Flageolets

Prepare and stuff the birds as for "Stuffed pigeons with potatoes," braise them slowly till tender, take up, add a good brown sauce to the contents of the brasiere, reduce, then strain it over the pigeons; serve the bird on toast with a spoonful of the sauce poured over; garnish with some flageolets that have been sauteed in butter.

Fricassee Of Pigeons

Draw the birds as for roasting, take out the breast bone, stuff the aperture with a veal forcemeat, tie up, blanch, arrange in a sautoir, cover with a Veloute sauce, put on the cover and simmer slowly till tender; serve with green peas, and a fancy crouton at each end of the dish.

Garnished Braised Pigeon

Braise the birds till tender, split them in halves, arrange neatly on toast, pour over some of the strained and skimmed braise, garnish with stoned olives, button mushrooms, small quenelles, olive shaped pieces of carrot and turnip that have all been simmered in chicken or veal stock till done.

Roast Pigeon With Tomatoes

Take young birds and stuff them with breadcrumbs seasoned with salt, pepper, butter, minced parsley and onions parboiled in broth, add an egg to bind, cover the breasts with broad thin slices of bacon, roast, take up, add to the pan they were roasted in some Espagnole sauce, and a seasoning of Worcestershire sauce, boil up and strain, then add to it a little tarragon vinegar and chopped parsley; serve a spoonful over each bird, and garnish with sauteed tomatoes.

Saute Of Pigeon

Split the birds down the back, remove the breast bone, flatten with the cleaver, season with salt and pepper, roll in flour, fry in butter: when done, take up and add flour to the butter they were fried in, moisten with stock, boil up and strain over the birds, add some chopped estragon leaves and a spoonful of tarragon vinegar, simmer a little while, then serve.