Entrees Of Pigeons And Ducklings
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Entrees Of Pigeons And Ducklings
Comprising Pigeons, d la Gauthier.
a la Crapaudine.
d la Duchesse.
d la Seville.
an gratin, in a case.
a' la Maintenon. Compote, of Pigeons, with Mushrooms.
,, with Peas.
Fillets of Pigeons, d la Villeroi.
Fillets of Pigeons, d la Borghese.
a' l' Allemande.
Ducklings, d la Rouennise.
stewed with Olives. with stewed Peas. Fillets of Ducklings, d la Bigarrade. a' la Macedoine,
Salmis of Fillets of Ducklings.
1022. Pigeons, A La Gauthier
Procure four young fat pigeons, draw, singe, and truss them with their legs thrust inside. Next, put a half pound of fresh butter into a small stewpan with the juice of a lemon, a little mignionette pepper, and salt; place this over a stove-fire, and when it is melted, put the pigeons, with a garnished faggot of parsley, in it, cover the whole with thin layers of fat bacon and a circular piece of buttered paper, and set them to simmer very gently on a slow fire for about twenty minutes, when they will be done. The pigeons must then be drained upon a napkin, and after all the greasy moisture has been absorbed, place them in the dish in the form of a square, with a large quenelle of fowl (decorated with truffles) in between each pigeon ; fill the centre with a ragout of crayfish-tails (No. 196), pour some of the sauce over and round the pigeons, and serve
1023. Pigeons, A La Crapaudine
After the pigeons have been cut in halves, lengthwise through the breast, flatten each of these with a cutlet-bat, and then remove the bones from the breasts and legs; season with pepper and salt, and simmer them in a sautapan with some clarified butter over the fire until they become partly set; they must then be put in press between two dishes, and when they have become cold, should be bread-crumbed twice : first after being dipped in the beaten egg, and the second time in clarified butter. When about to send to table, broil the pigeons of a light color over a clear fire; then glaze them lightly, and dish them up, pour some Poivrade sauce (No. 29), to which must be added some chopped and parboiled shalots and parsley, and serve.
1024. Pigeons, A La Duchesse
Remove the bones entirely from six very young pigeons; stuff them with some quenelle force-meat of veal mixed with a spoonful of sauce and some chopped mushrooms; sew them up neatly so as to give them an appearance of plumpness; put them in a stewpan with some white poele (No. 230), and braize them very gently over a slow fire for about twenty minutes; the pigeons must next be removed on to a dish and allowed to become partially cold; they should then be covered all over with a thin coating of reduced Allemande sauce (No. 7), and when this is become set upon them by cooling, roll them first in bread-crumbs, then dip them in beaten egg and bread-crumb them over again, and place them on a dish in the larder. About twenty minutes before dinner-time, place the pigeons carefully upon the wire lining of a frying-pan, and immerse them in plenty of clean bog's-lard, made quite hot for the purpose; as soon as they have acquired a light-brown color, remove them from the frying-pan on to a napkin to absorb any grease. Then pile up some Macedoine of vegetables (No. (No. 143) in the centre of the dish, place the pigeons round this in circular order, with the breasts resting on the bottom of the dish ; put a decorated fillet of chicken in between each pigeon, surmount the entree with a group of nicely-turned small vegetables, pour some Allamande rule or Bechamel sauce round the base of the entree, and serve.
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