1025. Pigeons, A La Seville

These are prepared, in the first instance, in the same way as the foregoing, excepting that they must be braized in some wine mirepoix (No. 236), and they should be also covered with thin layers of fat bacon, and only moistened half their depth ; braize them gently for about twenty minutes, frequently basting them with their own liquor. When the pigeons are clone, drain them upon a napkin, remove the strings, and dish them up with their backs resting up against a small croustade of fried bread, previously made fast on the bottom of the dish; garnish with a Spanish ragout, place a large crayfish between each pigeon, and a decorated minion fillet of fowl upon their breasts, surmount the whole with a small larded sweetbread, and serve. The ragout above alluded to consists of small truffles, carrots, pieces of ham, mushrooms, and a law boiled garbaneas, or yellow peal; these must be first slightly fried in a little oil, and a spoonful of Tomata sauce, a glass of Malaga or Madeira, with a pinch of the powder of the sweet red Pimento, and a piece of glaze added ; simmer the whole together over a slow lire until the carrots are done; then skim off all the grease, add a small ladleful of (hushed Espagnole sauce (No. 3), and two dozen cloves of garlic, previously boiled in water; the ragout must be allowed to boil gently by the side of the stove for five minutes longer; then, after it has been skimmed, add the juice of half a lemon and use it as directed.

1026. Pigeons, Au Gratin, In A Case

Remove all the bones from six young pigeons, then make some force-meat of fat livers (No. 240), and stuff the pigeons with this; they must next be trussed and gently braized for about a quarter of an hour in a small quantity of moistening, after this removed on to a dish and placed in the larder to become cold. Make a circular case of stout paper, oil it over, and place it in the oven for a few minutes to make it firm; line this case with some of the force-meat, and place the pigeons in it in neat order; fill up the cavities with the remainder of the force-meat, cover them over with very thin layers of fat bacon, and then set the case in the oven to be baked for about half an hour. The bacon must then be removed, and all the grease absorbed by gently-pressing a clean napkin upon it, and put on its dish. Place some scollops of mushrooms and truffles, simmered with a spoonful of fine-herbs on the top, pour some brown Italian sauce (No. 12) over the entree, and serve.

1027. Pigeons, A La Maintenon

Split four young pigeons lengthwise, flatten and bone them, and then season with pepper and salt; fry them in a sautapan with a little butter, some chopped mushrooms, parsley, and two shalots, and when this is done, add a large spoonful of Allemande sauce, a little essence of mushrooms, grated nutmeg, and lemon-juice; simmer the whole together for five minutes, and allow them partially to cool. Next, trim off the corners from as many sheets of note-paper as there are pieces of pigeon, and after the paper has been oiled over with a paste-brush, place the pigeons in them - dividing the sauce equally; twist the edges of the paper neatly and firmly, so as to secure the sauce from oozing out, and broil them over a very moderate fire; dish them up in close circular order upon a napkin, and send to table with some brown Italian sauce (No. 12), separately in a boat