1031. Fillets Of Pigeons, A La Villeroi

Fillet six pigeons, remove the thin skin from them, and also the sinew from the under fillet, which must, however, be left adhering to the upper; flatten them slightly with a small bat, or the handle of a knife, dipped in water, and trim them ; they must then be covered entirely with a coating of D' Uxelles sauce (No. 16), and when this has become firmly set upon the fillets by cooling, they should be bread-crumbed twice; once, after being dipped in beaten egg, and then after being dipped in clarified butter. Use the bones from the legs to imitate the bones of cutlets; and place the fillets carefully in a sauta-pan lined with clarified butter. Just before sending to table, fry the fillets of a light color on both sides, drain them on paper, glaze them lightly and dish them up in a close circle; fill the centre with a Macedoine of vegetables, asparagus-peas, French beans, or stewed peas ; pour some bright half-glaze (made from the carcasses of the pigeons) round the entree, and serve.

1032. Fillets Of Pigeons, A La Borghese

Trim the fillets, insert the cutlet-bone in each, as in the foregoing case, and put them on an earthen dish : next, bone the carcasses of the pigeons, and remove the skin and sinews from the flesh, and with this make some quenelle force-meat (No. 244). Season the fillets of pigeons with a little pepper and salt, and neatly mask them over with a coating of the force-meat, thus increasing their size about one-half; cover the bottom of a sauta-pan with some clarified butter, about one-eighth of an inch thick, and having allowed this to become quite cold, put in the fillets thus prepared in circular rows, and cover them wit some clarified butter, which, however, should not be poured over them until it has become nearly cold. About a quarter of an hour before sending to table, place a sauta-pan containing the fillets upon a rather brisk fire, and allow them to simmer quickly; and when they are done on both sides, drain them upon a napkin, and glaze them brightly; dish them up in close circular order, in the same way as cutlets, fill the centre with scollops of truffles, previously tossed over the fire with a small piece of glaze, half a pat of fresh butter, and a spoonful of sauce ; pour some Madeira sauce (No. 8) round the base of the entree, and serve.

1033. Fillets Of Pigeons, A La Bourguignotte

Prepare these in the same way as the foregoing, and when about to send to table, simmer them briskly over a stove-fire, and when done, drain, glaze, and dish them up in a close circle; fill the centre with a ragout a la Bourguignotte (No. 195), pour some of the sauce round the entree, and serve.

1034. Fillets Of Pigeons, A L'Allemande

Prepare these in all respects according to the foregoing directions, and when the fillets have briskly simmered over a sharp fire, so as to become firmly set before they are more than half done, they must be immediately removed from the sauta-pan on an earthen dish, and after being separately dipped in some light-made batter, mixed with good cream, should be fried crisp in plenty of clean hog's-lard, made quite hot for the purpose; when done, drain them upon a napkin, and dish them up in a close circle; fill the centre with a puree of green peas, artichokes, or asparagus, with either a Jardiniere, or Macedoine, stewed peas, or dressed young Windsor beans; pour some bright half-glaze (made from the carcasses) under the entree, and serve.