Pigeons A La Fiane - From The Name Of The Inventor

Make a good Puff-paste, cut it into pieces of a proper bigness, and press each hard into a Scol-lop-shell, to make it take the form thereof, and then bake them in the oven; observing to prepare double the number of these artificial Paste-shells to the number of Pigeons you intend to dress. Take three or four pretty large Pigeons, scald them, leaving the Legs, Wings, and Heads, and braze them in wellseasoned Braze till about half done; then take them out, dip them in a Batter made of Flour, Oil, white Wine or Beer, the White of an Egg beaten up, and a little Salt, taking care that it be neither very thick nor thin: Lastly, fry the Pigeons of a fine yellow colour, serve one in each of the Paste-shells, and cover them over with another.

Pigeons aux Ailes, aux Grenadins. Pigeons as if alive, with Fricandeaux. Take half a dozen Pigeons of equal bigness, and scald them without taking off the Heads or Wings; truss the Legs within the Body, and put small Skewers in the Necks, to keep them in the form in which they appear when feeding; braze them slowly for about an hour in a White Braze, with a few slices of Ham, Veal, and Lard, placing the Pigeons upon the Meat, backs undermost, and laying thin slices of Lard over them; season them with a little Salt and coarse Pepper, half a peeled Lemon sliced, a glass of white Wine, a little Oil, and some sweet Herbs. Prepare a small Fricandeau, which lard, braze, and glaze as usual: When ready to serve, place the Fricandeau in the middle of the Dish, and the Pigeons round it, sticking the Bills therein as if they were feeding upon it; sift and skim the Braze as usual, add a little Cullis to thicken it, and pour it over the Pigeons only, and not over the Fricandeau.

Pigeons A La Brunette, Brown Pigeons

Singe five or six middling-sized Pigeons, lard them thoroughly with Truffles, and give them a fry in a Stew-pan with a few spoonfuls of Oil or Butter, chopped Truffles, Parsley, and Shallots; then put them with all their seasoning into another Pan, gar-nished with slices of Ham and Veal, cover them over with thin slices of Lard, and soak them about half an hour on allies fire; add a glass of white Wine, as much Broth, and finish the brazing; take out the Pigeons, put a little Cullis to the Braze, boil it a moment, skim and sift it well through a sieve, add a Lemon Squeeze, and serve it upon the Pigeons.

Pigeons Au Reverend - Pigeons The Clergyman's Fashion

Truss good large Pigeons with the Legs inwards, split them at the Back, flatten them a little, and marinate them about an hour in Oil, with the Juice of a Lemon, two whole cloves of Garlick, two or three Spice Cloves, Thyme, Laurel, Pepper, Salt, Basil, and Parsley; then fry them in Hog's Lard, and serve with fried Parsley.

Pigeons A La Bate - Pigeons In A Hurry

Trim small Pigeons, and put them into a Stew-pan with a good piece of Butter, a glass of Wine, half a Lemon sliced, a bunch of Parsley, Chibols, Shallots, Basil, two Cloves, a slice of Ham, and a. few small slices of Veal first scalded; put the Pan upon a brisk fire for about a quarter of an hour, then place them upon a slow fire, simmer them till perfectly done, and serve with what Sauce you please.