(1959). Pigeons A La Chartreuse (Pigeons A La Chartreuse)

Blanch half a cabbage and cut it up into two parts, remove the core, then braise these with half a pound of bacon. Place some melted fat pork in a saucepan and fry in it three pigeons; when colored range them over the cabbage and garnish the spaces between the pigeons with turnips and carrots each blanched separately, and small onions browned in a pan; season and then withdraw the saucepan, pushing it into a moderate oven. A quarter of an hour later moisten with a gill of hot stock (No. 194a). Finish cooking the pigeons and vegetables very slowly; untruss the birds and dress them over the braised cabbage laid in the center of the dish; between each pigeon place a cluster of of onions, turnips and carrots, separating each one of these by a thick slice of the bacon standing upright. Increase the quantity of pigeon stock with a little clear gravy (No. 404), suppress all the fat and thicken lightly with a little brown sauce (No. 414); strain this, pour part over the pigeons, cut the causages in slices and dress them around the pigeons one overlapping the other.

Serve the rest of the sauce separately.

(1960). Pigeons A La Lombardy - Poeled (Pigeonneaux A La Lombarde-Poeles)

Prepare eight pigeons; singe, draw and truss for an entree (No. 178); wrap them up in i matignon (No. 406), with slices of fat pork and then in strong buttered paper. Butter ana gar nish the bottom of a saucepan with sliced carrots and onions, thyme, bay leaf and sprigs of parsley, add the pigeons, half a pint of white wine and as much stock (No. 194a), boil until there is no more moisture, then remoisten to half the height of the birds and let simmer gently until they are cooked, which will take from thirty to forty-five minutes, drain and strain the stuck, skim off all its fat and reduce. Dish the pigeons in a circle over artichoke bottoms fried in butter and fill up the middle with a garnishing of escaloped sweetbreads also fried in butler, and on top lay small squares of cooked lean ham half an inch in diameter and fried in butter, and over these cooked channeled mushroom (No. 118) heads. Cover these garnishings with veloute sauce (No. 415) stirred into the pigeon stock and serve also a sauce-boatful of the same sauce.

(1961). Pigeons A La Valenciennes (Pigeons A La Valenciennes)

Cut six ounces of bacon into small dice; fry them for a few moments in butter, then lift out, leaving the fat in the saucepan, and into this put three fine, clean and trussed pigeons, also a few small onions and a garnished bunch of parsley (No. 123). Fry and moisten to half their height with broth, let fall to a glaze and remoisten once more to half the height of the pigeons and finish cooking over a moderate fire. When they are almost done strain the stock and return it to the saucepan without the onions and parsley and let boil up; now add four gills of good rice for each quart of liquid; put back the bacon and a coffeespoonful of prepared red pepper (No. 168) and finish all together. Dish up the rice, untruss the pigeons and dress them on top, surround the whole with small chipolata sausages and the small onions.