Pigeons Au Gros Rene - Pigeons With A Ragout

SlNge middling-sized Pigeons, and leave the Legs at full length; stuff them in the Craw with a Farce made of their Livers, scraped Lard, chopped Truffles or Mushrooms, Shallots and Parsley, mixed with Yolks of Eggs; give them a fry in Butter, and then wrap each Pigeon in a slice of Veal larded as for a Frican-deau, and roast: them: Serve with any of the following Ragouts, viz. of Sweet-breads, Mushrooms, Truffles, Cocks-combs, or fat Livers, properly relished with Pepper and Salt, and a good Lemon Squeeze.

Pigeons A La Moelle, Pigeons With Marrow

Truss tolerable-sized Pigeons as for roasting, and stuff them with a Farce made of Beef Marrow, two Anchovies, Shallots, Parsley, a few Tarragon-leaves, and a little Pepper, mixed with raw Yolks of Eggs; wrap the Pigeons in slices of Lard and Paper, roast them, and serve with a Sauce made of Cullis, a glass of white Wine, as much Broth, two slices of peeled Lemon, a few Rocomboles bruised, a little Salt and Pepper; boil this about half an hour, reduce it to a good consistence, and sift it through a sieve; then add a piece of Butter and some chopped Parsley, simmer it a little, and serve it under the Pigeons.

Pigeons A La Provençale - Pigeons Provence Fashion

Truss the Pigeons as for boiling, put them into a Stew-pan with a spoonful of Oil, scalded Sweetbreads, Mushrooms and Truffles, (or you may leave out the Truffles if you please) a clove of Garlick, a faggot of sweet Herbs, two Cloves, and a few Basil-leaves; simmer them a moment, add some Broth Cullis, and a glass of white Wine, and stew them slowly: When done, skim the Sauce, add three Yolks of Eggs beat up with some Broth, two Shallots finely chopped, a little Nutmeg and Pepper; make a Liaison without boiling, and add a Lemon Squeeze when ready to serve.

Pigeons En Herison, Pigeons Like Hedge-hogs

In preparing this Dish the Pigeons are larded with Ham, the ends of the Lardons being left pretty long, so as to resemble the thorns of a Hedge-hog; they are then stuffed with a Salpicon half stewed, and afterwards brazed with proper seasoning, like all other Ragouts, and served with what Sauce you please.

Pigeons a l'Intendante.

Pigeons The Comptroller's Manner

These are dressed nearly the same as Pigeons a la Princesse, (See pag. 250.) only that in this Dish the Truffles are omitted.

Pigeons Aux Oignons En Crépine - Pigeons In Cowl, With Onions

Cut a dozen of large Onions into dice, put them in a Stew-pan with a good quantity of Butter, and stir them over a slow fire till they are done; when they are cool, mix them with three raw Yolks of Eggs, a little scraped Lard, a pinch of pounded An-niseed, two chopped Anchovies, Salt and Pepper. - Take small Pigeons brazed as usual, wrap them in some of this first preparation, and afterwards in pieces of Veal Cowl; folder the Cowl with Yolks of Eggs,-roll them in Bread Crumbs, and lay them in the Table-dish; pour a few drops of Oil or melted Butter over them, place them in the oven to take a good colour, and serve under them a Sauce made of good Cullis and Consommee.