Pigeons Foures Aux Pistacbes - Stuffed Pigeons And Pistachio Nuts

Bone three or four large tame Pigeons, all to the Wings and Legs; stuff them with a Salpicon made of Sweet-breads, fat Livers, chopped Mushrooms, Parsley, Shallots, Pepper and Salt; few them up as if whole, and braze them with slices of Lard and Veal, a Faggot, a glass of white Wine, and as much Broth: When done, sift and skim the Sauce, add two spoonfuls of Cullis, and boil a moment; then add a small handful of scalded Pistachio-nuts, and serve upon the Pigeons.

Pigeons An Court Bouillon

See Turkey; this is done the same, allowing for the difference of time in brazing, etc.

Pigeons a la Sainte Meneboult, This has been repeated so often, that I shall forbear giving any further direction about it, except am material reason should require it; as common sense will guide, for the different sorts of meat.

Pigeons Glacis Out Legumes - Pigeons Glazed And Served With Stewed Greens

They are larded and brazed like Fricandeaux and Chickens, as before directed; finish the same way, and serve with such stewed Greens as the season affords, or as fancy directs.

Pigeons A La Perigord Au Gratin - Pigeons Perigord

Peel as many whole Truffles as you have Pigeons, and put them into a Stew-pan with a glass of white Wine, a slice of Ham, Broth, a Faggot, and two Cloves, and simmer them some time: Truss four or five small Pigeons, the Legs inwards; take a little Broth and Flour, with a few slices of Lard and Lemon, Pepper and Salt; make this boil, and stir it continually, then boil the Pigeons slowly therein: The Truffles being done, take out the Faggot and Ham, put the Pigeons to them, and simmer them some time together; Make a little Forced-meat with Livers of Poultry, chopped Mushrooms, Truffles, Parsley, and Shallots, mixed with a little scraped Lard, two Yolks of Eggs, Pepper and Salt; put this into the bottom of the Dish, and place it on ashes fire to make it catch at bottom; drain the Fat off, and serve the Pigeon upon it, intermixed with the Truffles.

Pigeons Au Cingara, (an Old Gascoon Word)

Braze four Pigeons with slices of Lard and Broth, a faggot of sweet Herbs, a little Salt and Pepper; cut four slices of Ham, which soak some time in Water to make them fresh, then soak them in a Stew-pan on the fire until they are done; take them out, and put a little Cullis into the same Pan, with a little Vinegar, to gather what remains at the bottom, and boil it a moment; put the four slices of Ham upon pieces of fried Bread of the same bigness, and the Pigeons intermixed, and pour the Sauce over all; or with only the Ham slices upon the Pigeons, with the Sauce poured over them.

Pigeons A La Broche A Différentes Sauces & Ragouts - Roasted Pigeons With Different Sauces And Ragouts

Make a Farce with the Livers, Mushrooms, Parsley, Shallots, scraped Lard, two Yolks of Eggs, Pepper and Salt; stuff the Pigeons with it, and roast them with a slice of Lard wrapped in Paper, or without; and serve them with what Ragout you think proper, or is most convenient. - You may also braze them, and serve with what Sauce or Ragout you please.