Pluck and prepare three pigeons for cooking, split them into halves lengthwise, remove the breast-bone, and beat the flesh flat. Put them into a fryingpan with two ounces of butter and a little pepper and salt. When fried, place them between two plates with a weight on top, and leave till cold. Prepare four ounces of quenelle forcemeat, and spread it over the side of each half; roll them in beaten egg and breadcrumbs, and fry them in clarified fat. When cooked put them in a circle on a hot dish, fill the center with a macedoine of vegetables, pour some hot brown sauce round, and serve.

Fried Pigeons With Celery

Cut three pigeons into halves, brush them over with egg, dip them into breadcrumbs, plunge them into a pan of boiling lard, and fry them. Have ready a puree of celery, put it on a dish, place the halves of pigeons on top, and serve with croutons of fried bread for garnish.