Cut the bacon into neat pieces and fry for five
minutes. Cut the pigeons in half, truss each half
as neatly as possible, and then fry them a nice
brown on both sides; add the vegetables and
stock, and simmer gently for one hour. Mix in
a basin a tablespoonful of flour, pepper, and salt,
and add a gill of the stock ; half an hour before
serving add the flour, etc., to the pigeons, and stir
till it boils up and thickens. When cooked, dish
the pigeons in a circle on mashed potatoes ; strain
the gravy round and over them, and put some
peas or spinach in the centre.
I
114
HIOH-CLASS COOKEKY.
Pigeons de Bordeaux a la
Bourgeoise.
Ingredients.
Two Bordeaux Pigeons.
Half pint of Brown Sauce.
Six stoned Olives.
Six pieces of Carrot turned in the shape of an olive.
Six pieces of Turnip turned in the shape of an olive.
Six Mushrooms.
Eight small Quenelles shaped in teaspoons.
Eight or ten croutons of fried Bread✪ Pigeons de Bordeaux a la Bourgeoise.
Truss the pigeons for boiling and braise them
for about forty-five minutes. Then cut them into
about four pieces ; arrange neatly on a dish ; pour
the sauce over and round. Place the pieces of
carrot and turnip, the olives, mushrooms, and
quenelles here and there as garnish, and stand
the croutons round the base of the entree. The
pieces of carrot and turnip must be boiled
separately.
Pigeons a la Duchesse.
Ingredients,
Three Pigeons.
Quarter of a pound of Quenelle Meat.
Egg and Bread-crumbs.
Half a pint of Brown Sauce.
Macedoine of Vegetables to garnish✪ Pigeons a la Duchesse.
Split the pigeons in halves, remove the breast-
bone and beat them flat. Saute them with two
ENTREES.
115
ounces of butter, pepper, and salt. Then press
them flat. When the pigeons are cold, spread
the quenelle meat over the cut side of the birds.
Then egg, crumb, and fry in fat. Dish in a circle,
brown sauce round and macedoine in centre.
Pigeons a la Financiere-
Ingredients,
Four Pigeons.
One pint of good Stock.
A block of fried Bread.
One ounce of Glaze.
Half a pint of Financiere Sauce.
Small Quenelles.
Mushrooms.
Truffles.
Cockscombs✪ Pigeons a la Financiere.
Truss and braise the pigeons in the stock.
When done, glaze them. Dish them up against
the block of fried bread. Pour the sauce round
the entree, and place the garnish of quenelles,
mushrooms, truffles, and cockscombs in the
centre.
Pigeons a la Mazarin.
Ingredients,
Three Pigeons.
Half a pound of Sausage Meat.
One pint of Stock.
One small Onion.
I 2
116
HIGH- CLASS COOKErvY,
One small Carrot.
One Turnip,
One Egg.
Bread-crumbs.
Half a pint of Tomato Sauce.
Green Peas to garnish✪ Pigeons a la Mazarin.
Split the pigeons, take out the breast-bone, and
braise them with the stock and vegetables for
half an hour. Then press them fiat. When the
birds are cold, spread the sausage meat over the
cut side of each. Then egg and crumb and fry in
fat. Dish in a circle. Tomato sauce round and
peas in the centre.
Quails a la Lucullus-
Ingredients,
Six or eight Quails, boned, which must be
very carefully done.
Twelve Livers from Game or Chicken.
Three ounces of Bacon.
One Shalot.
Small Bouquet Garni,
Twelve Peppercorns,
Six Cloves.
Pepper and Salt.
Three Truffles✪ Quails a la Lucullus.
Page 38 · 6 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the bacon into neat pieces and fry for five minutes. Cut the pigeons in half, truss each half as neatly as possible, and then fry them a nice brown on both sides; add the vegetables and stock, and simmer gently for one hour. Mix in a basin a tablespoonful of flour, pepper, and salt, and add a gill of the stock ; half an hour before serving add the flour, etc., to the pigeons, and stir till it boils up and thickens. When cooked, dish the pigeons in a circle on mashed potatoes ; strain the gravy round and over them, and put some peas or spinach in the centre.
Pigeons de Bordeaux a la Bourgeoise.
Ingredients.
Two Bordeaux Pigeons. Half pint of Brown Sauce. Six stoned Olives.
Six pieces of Carrot turned in the shape of an olive. Six pieces of Turnip turned in the shape of an olive. Six Mushrooms.
Eight small Quenelles shaped in teaspoons. Eight or ten croutons of fried Bread.
Truss the pigeons for boiling and braise them for about forty-five minutes. Then cut them into about four pieces ; arrange neatly on a dish ; pour the sauce over and round. Place the pieces of carrot and turnip, the olives, mushrooms, and quenelles here and there as garnish, and stand the croutons round the base of the entree. The pieces of carrot and turnip must be boiled separately.
Pigeons a la Duchesse.
Ingredients, Three Pigeons.
Quarter of a pound of Quenelle Meat. Egg and Bread-crumbs. Half a pint of Brown Sauce. Macedoine of Vegetables to garnish.
Split the pigeons in halves, remove the breastbone and beat them flat. Saute them with two
ounces of butter, pepper, and salt. Then press them flat. When the pigeons are cold, spread the quenelle meat over the cut side of the birds. Then egg, crumb, and fry in fat. Dish in a circle, brown sauce round and macedoine in centre.
Pigeons a la Financiere-
Ingredients,
Four Pigeons.
One pint of good Stock.
A block of fried Bread.
One ounce of Glaze.
Half a pint of Financiere Sauce.
Small Quenelles.
Mushrooms.
Truffles.
Cockscombs.
Truss and braise the pigeons in the stock. When done, glaze them. Dish them up against the block of fried bread. Pour the sauce round the entree, and place the garnish of quenelles, mushrooms, truffles, and cockscombs in the centre.
Pigeons a la Mazarin.
Ingredients, Three Pigeons.
Half a pound of Sausage Meat. One pint of Stock. One small Onion.
I 2
One small Carrot. One Turnip, One Egg. Bread-crumbs.
Half a pint of Tomato Sauce. Green Peas to garnish.
Split the pigeons, take out the breast-bone, and braise them with the stock and vegetables for half an hour. Then press them fiat. When the birds are cold, spread the sausage meat over the cut side of each. Then egg and crumb and fry in fat. Dish in a circle. Tomato sauce round and peas in the centre.
Quails a la Lucullus-
Ingredients,
Six or eight Quails, boned, which must be
very carefully done. Twelve Livers from Game or Chicken. Three ounces of Bacon. One Shalot. Small Bouquet Garni, Twelve Peppercorns, Six Cloves. Pepper and Salt. Three Truffles.
Records on this page
Pigeons de Bordeaux a la BourgeoisePigeons de Bordeaux a la BourgeoisePigeons a la DuchessePigeons a la FinancierePigeons a la MazarinQuails a la Lucullus