Pigeons A La Creme Aux Ecrevisses - Pigeons With Cream And Craw-fish, As A Fricassee

Braze the Pigeons with a few slices of Lard and the ordinary Seasoning: Make a Ragout with small Craw-fish well picked, by. putting them into a Stew-pan with a few Mushrooms, a faggot of Parsley, a few Chibols, a little Basil, two Cloves, and a proper, quantity of good Butter; keep them a little while upon the fire, and then add some Broth, Pepper and Salt; reduce till it is pretty thick, and make a Liai-son with three Yolks of Eggs beat up with Cream, a little Nutmeg, and some Parsley scalded and chopped; finish as usual without boiling, and serve the Pigeons upon the Ragout.

Pigeons Au Beurre D'ecrevisses - Pigeons With Craw-fish Butter

They are prepared by stuffing some of the Butter under the Skin of the Breasts, then roasting them, and serving them with Consommee Sauce, a little of the Butter being mixed therein. - See the method of making Craw-fish Butter, hereafter.

Pigeons Accompagnees aux ecrevisses - Pigeons Accompanied With Crawfish

Braze the Pigeons in a light Braze, with the like number of large Craw-fish; season the Braze properly, and skim and sift the bottom of it to serve with the Pigeons, intermixed with the Crawfish, and add what seasoning you please to the Sauce.

Small Pigeons are also sometimes served in the Shells of large Craw-fish, which must be properly picked of the small Claws, and the Meat made into a Farce. Put a small brazed Pigeon into each Shell, and place the Farce round them; then rub them over with Yolks of Eggs, and put them into a Stew-pan with a few slices of Veal, a glass of white Wine, and a few spoonfuls of good Cullis: When done, skim and sift the Sauce, add a little more Cullis, and serve them hot. - The Pigeons require but a short time to braze.

Pigeons A La Charm Ante - Pigeons In A Delightful Manner

Scald five or six small Pigeons, and braze them with a few slices of Lard and peeled Lemon, Pepper, Salt, a faggot of sweet Herbs, and Broth. Lard three or four Sweet-breads as for Fricandeaux, and put these last into a Stew-pan by themselves, with some Broth, a few thin Slices of Veal Fillet, a Faggot, a few Chibols, two Cloves, and a little Basil; braze slowly; and when done, sift and skim the Braze, and reduce it. to a Glaze, to rub over the larded side of the Sweet-breads; add a little Consommee to gather the remainder of the Glaze which may stick to the bottom of the Pan, sift it again through a sieve, and add a little more Pepper and Salt, if necessary, and a good squeeze of Lemon. Intermix the Pigeons and Sweet-breads upon the Table-dish, and pour the Sauce over the former, but not over the latter, as it would spoil the colour of the Glaze.

Pigeons Au Monarque - Pigeons Royal Fashion

Slnge what number of Pigeons of an equal big-ness you please, put a peeled Truffle in each, and give them a fry in Butter, with chopped Mushrooms, Parsley, Chibols, a slice of Ham, Pepper and Salt; then put them into a Stew-pan to braze, with a few slices of Veal first scalded, and the first Seasoning over the Pigeons; cover them with thin slices of Bacon, and a Laurel-leaf, and put a sheet of white Paper over the whole; stop the Pan close, and simmer on a slow fire until they be quite tender: Take out the Pigeons, and wipe off the Fat; sift the Braze, boil a moment to skim it very clean, and, when ready, add a Lemon Squeeze, and serve it upon the Pigeons.