Pigeons, Financiere Style

Put four pigeons, cleaned and trussed, into a stewpan with some thin slices of fat bacon on the top, and chicken broth to their height; put a sheet of buttered paper over them, cover the pan and cook slowly till tender. Prepare a garnishing of truffles, mushrooms, cockscombs and some chicken quenelles, mixed in financiere sauce. Fry a block of bread three inches high, and narrower at the top than at the bottom. Drain the pigeons, and rest them against it, put some of the garnishing around the dish, and some piled up between the birds. Place a larded and glazed sweetbread on top of the bread. Pour a small quantity of financiere sauce over the pigeons, and serve with some more in a sauceboat.

Fricandeau Of Pigeons

Singe and draw four pigeons, truss them as for roasting, remove the feet and pinions, lard the breasts, and stuff them with forcemeat. Place some thin slices of fat bacon in a stewpan, then a layer of veal, put in the pigeons, also a blade of beaten mace, a bunch of sweet herbs, a little salt and pepper, then cover the birds with some more veal and bacon. Prepare with the bones and trimmings one pint of gravy, pour it in with the pigeons, put the lid on the pan, and let the contents cook slowly for an hour. Take the pigeons out, skim and strain the gravy, then boil it till reduced to half its original quantity; put the pigeons in again and stand them over the fire for five minutes. Lay them on a hot dish, pour the sauce over, garnish with slices of lemon, and serve.

Fricasseed Pigeons

Singe and draw two pigeons, and wipe them well with a damp cloth. Cut them into pieces, and put them in a saucepan; pour in one pint each of claret and water, add a blade of mace, one onion, a bunch of sweet herbs, a little pepper and salt, and one and one-half tablespoonfuls of butter that has been kneaded with a little flour. Cover the pan, and cook slowly for three-fourths of an hour. Remove the pieces of pigeons onto a hot dish, and keep them warm. Strain the gravy, and stir in with it the yolks of three eggs; when thick pour it over the meat, put some fried oysters on top, garnish round with croutons of fried bread, and serve.