The new century cookery book

936. Chicken Farce for Pigeons a la Roy ale. — Remove the skin and bones from the fowl, and pound the flesh in a mortar till smooth ; add the panade and white sauce, mix thoroughly. Season to taste with salt, pepper, and nutmeg ; work in the white of an egg, and rub the whole through a fine sieve (the yolk of an egg can be added if liked). Arrange the farce neatly on top of pigeons in the casserole, and proceed to cook as directed in the foregoing recipe. 937. Côtelettes de Pigeon ( farcies ) d la Princesse. — 3 Bordeaux pigeons, 1 bundle of sprue or £ pint asparagus tops, 6 large sauce oysters, f lb. lean beef, 4 oz. butter, £ lb. of panade (No. 8), 1 gill Espagnole sauce (No. 236), 1^ oz. of meat glaze, 3 yolks of eggs, f pint sauce Italienne (No. 239), mashed potatoes for border, pepper and salt. Split the pigeons in halves, remove the breast-bones and beat them flat with a cutlet-bat. Remove fat and sinews from the beef, cut up small and pound in a mortar ; add the butter and panade, pound the panade separately before it is added to the meat, work in the egg-yolks, season to taste, and rub through a fine sieve. Mix about a tablespoonful of Espagnole sauce with the forcemeat and spread over the cut side of the pigeons. Place a bearded oyster in the centre of each, folded so as to give it a neat shape, and sew up with strings. Put each in a buttered paper, put them in a buttered saute-pan, and cook them in a hot oven with a glass of sherry and the remainder of brown sauce. Remove the papers, brown them under a salamander, and glaze over with dissolved meat glaze. Take out the strings and dish up on a border of mashed potatoes, with a stew of asparagus points in the centre, and serve with Italienne sauce. The asparagus points should be washed, blanched, and cooked tender in salted water, well strained, moistened with the sauce left over from the pigeons, and seasoned with pepper, salt, and a pinch of sugar. 938. Petites Timbales de Pigeon d la Supreme. — Remove the meat from two Bordeaux pigeons ; pound it in a mortar with a quarter of a pound of dried beef suet and two ounces of bacon cut into strips ; rub it through a wire sieve ; return it to the mortar ; add two ounces of butter, three chopped mushrooms, two ounces of panade (No. 8), and a tablespoonful of Allemande (No. 204) or veloutee (No. 206) sauce ; season well with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs and one yolk of egg. Butter twelve small timbale moulds, line them rather thickly with the above farce, place a dessertspoonful of salpicon (No. 11), of pigeon, ham, tongue, truffles, and mushrooms in the centre of each, cover, fill up with the farce. Place them in a saute-pan, pour in some boiling water so as to steam them, cover with a buttered paper, bring it to the boil over the fire, and steam in a hot oven for about twenty minutes. When done, turn out ; dish them up in a circle ; place a small mushroom head and a piece of truffle on each ; pour some supreme sauce (No. 210) over and around them ; garnish with a few fleurons of puff-paste and fancy shapes of sliced ox-tongue.