Let the Chartreuse stand for five minutes after withdrawing
from the bain-marie; turn out on a round dish, and surround
with a few tablespoonfuls of half-glaze sauce.
1779—PIGEONNEAUX EN CRAPAUDINE
Cut the young pigeons horizontally in two, from the apex
of the breast to the wings. Open them; flatten them slightly;
season them; dip them in melted butter, roll them in bread-
crumbs, and grill them gently.
Serve a devilled sauce at the same time.
1780—PIGEONNEAUX EN COMPOTE
Fry in butter two oz. of blanched, salted breast of pork and
two oz. of raw mushrooms, peeled and quartered. Drain the
bacon and the mushrooms, and set the squabs, trussed as for
an entrée, to fry in the same butter.
Withdraw them when they are brown; drain them of butter;
swill with half a glassful of white wine; reduce the latter, and
add sufficient brown stock and half-glaze sauce (tomatéd), in
equal quantities, to cover the birds. Plunge them into this
sauce, with a faggot, and simmer until they are cooked and
the sauce is reduced to half.
This done, transfer the squabs to another saucepan; add
the pieces of bacon, the mushrooms, and six small onions,
glazed with butter, for each bird; strain the sauce over the
POULTRY 565
whole through a fine sieve; simmer for ten minutes more, and
serve very hot.
1781—PIGEON PIE
Line the bottom and sides of a pie-dish with very thin,
flattened collops of lean beef, seasoned with salt and pepper,
and sprinkled with chopped shallots.
Set the quartered pigeons inside the dish, and separate them
with a halved hard-boiled egg-yolk for each pigeon. Moisten
half-way up with good gravy; cover with a layer of puff paste✪ Pigeon Pie;
gild; streak; make a slit in the top, and bake for about one and
one-half hours in a good, moderate oven.
1782—VOL AU VENT DE PIGEONNEAUX
Suppress the feet and the pinions; poéle the squabs, and
only just cook them.
Cut each bird into four, and mix them with a garnish ‘‘A la
Financiére’’ (No. 1474) combined with the poéling-liquor.
Pour the whole into a vol-au-vent crust✪ Vol au Vent de Pigeonneaux, and dish on a napkin.
1783—COTELETTES DE PIGEONNEAU A LA NESLES
Cut them in two, and reserve the claw, which serves as the
bone of the cutlet. Flatten them slightly; season, and fry them
in butter on one side only. Cool them under slight pressure;
coat their fried side, dome-fashion, with some godiveau with
cream, combined with a third of its bulk of gratin forcemeat
and chopped truffles. Set them on a tray, and place in a
moderate oven to complete the cooking, and poach the force-
meat. Dish in a circle, and separate the cutlets with collops
of veal sweetbreads, dipped in beaten eggs, rolled in bread-
crumbs, and tossed in butter. Garnish their midst with mush-
rooms and sliced fowls’ livers, tossed in butter and cohered
with a few tablespoonfuls of Madeira sauce.
1784—COTELETTES DE PIGEONNEAUX EN PAPILLOTES
Cut the pigeons in two, as above; stiffen them in butter✪ Cotelettes de Pigeonneaux en Papillotes, and
enclose them in papillotes as explained under ‘“‘ Cételettes de
Veau en Papillotes’’ (No. 1259).
1785—COTELETTES DE PIGEONNEAUX A LA SEVIGNE
Sauté the half-pigeons in butter, and leave them to cool
under slight pressure. Garnish their cut sides dome-fashion
with a salpicon of white chicken-meat, mushrooms, and
truffles, the whole cohered by means of a cold Allemande sauce.
Dip them in beaten egg, roll them in bread-crumbs, and
cook them gently in clarified butter.
566 GUIDE TO MODERN COOKERY
Dish them in a circle; garnish their midst with asparagus-
heads cohered with butter, and serve a light, Madeira sauce✪ Cotelettes de Pigeonneaux a la Sevigne
separately.
1786—SUPREMES DE PIGEONNEAUX A LA DIPLOMATE
✪ Supremes de Pigeonneaux a la Diplomate
Page 326 · 6 recipe records on this page
Presented as published in 1909. 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
Let the Chartreuse stand for five minutes after withdrawing from the bain-marie; turn out on a round dish, and surround with a few tablespoonfuls of half-glaze sauce.
1779—PIGEONNEAUX EN CRAPAUDINE
Cut the young pigeons horizontally in two, from the apex of the breast to the wings. Open them; flatten them slightly; season them; dip them in melted butter, roll them in breadcrumbs, and grill them gently.
Serve a devilled sauce at the same time.
1780—PIGEONNEAUX EN COMPOTE
Fry in butter two oz. of blanched, salted breast of pork and two oz. of raw mushrooms, peeled and quartered. Drain the bacon and the mushrooms, and set the squabs, trussed as for an entrée, to fry in the same butter.
Withdraw them when they are brown; drain them of butter; swill with half a glassful of white wine; reduce the latter, and add sufficient brown stock and half-glaze sauce (tomatéd), in equal quantities, to cover the birds. Plunge them into this sauce, with a faggot, and simmer until they are cooked and the sauce is reduced to half.
This done, transfer the squabs to another saucepan; add the pieces of bacon, the mushrooms, and six small onions, glazed with butter, for each bird; strain the sauce over the
whole through a fine sieve; simmer for ten minutes more, and serve very hot. 1781—PIGEON PIE
Line the bottom and sides of a pie-dish with very thin, flattened collops of lean beef, seasoned with salt and pepper, and sprinkled with chopped shallots.
Set the quartered pigeons inside the dish, and separate them with a halved hard-boiled egg-yolk for each pigeon. Moisten half-way up with good gravy; cover with a layer of puff paste; gild; streak; make a slit in the top, and bake for about one and one-half hours in a good, moderate oven.
1782—VOL AU VENT DE PIGEONNEAUX
Suppress the feet and the pinions; poéle the squabs, and only just cook them.
Cut each bird into four, and mix them with a garnish ‘‘A la Financiére’’ (No. 1474) combined with the poéling-liquor. Pour the whole into a vol-au-vent crust, and dish on a napkin.
1783—COTELETTES DE PIGEONNEAU A LA NESLES
Cut them in two, and reserve the claw, which serves as the bone of the cutlet. Flatten them slightly; season, and fry them in butter on one side only. Cool them under slight pressure; coat their fried side, dome-fashion, with some godiveau with cream, combined with a third of its bulk of gratin forcemeat and chopped truffles. Set them on a tray, and place in a moderate oven to complete the cooking, and poach the forcemeat. Dish in a circle, and separate the cutlets with collops of veal sweetbreads, dipped in beaten eggs, rolled in breadcrumbs, and tossed in butter. Garnish their midst with mushrooms and sliced fowls’ livers, tossed in butter and cohered with a few tablespoonfuls of Madeira sauce.
1784—COTELETTES DE PIGEONNEAUX EN PAPILLOTES
Cut the pigeons in two, as above; stiffen them in butter, and enclose them in papillotes as explained under ‘“‘ Cételettes de Veau en Papillotes’’ (No. 1259).
1785—COTELETTES DE PIGEONNEAUX A LA SEVIGNE
Sauté the half-pigeons in butter, and leave them to cool under slight pressure. Garnish their cut sides dome-fashion with a salpicon of white chicken-meat, mushrooms, and truffles, the whole cohered by means of a cold Allemande sauce.
Dip them in beaten egg, roll them in bread-crumbs, and cook them gently in clarified butter.
Dish them in a circle; garnish their midst with asparagusheads cohered with butter, and serve a light, Madeira sauce separately.
1786—SUPREMES DE PIGEONNEAUX A LA DIPLOMATE
Records on this page
Pigeon PieVol au Vent de PigeonneauxCotelettes de Pigeonneau a la NeslesCotelettes de Pigeonneaux en PapillotesCotelettes de Pigeonneaux a la SevigneSupremes de Pigeonneaux a la Diplomate