Put then in with the pigeons the pease, season them with
the salt and pepper, and let all cook very slowly for twenty
additional minutes.
At the end of this time remove the pigeons from the
stewing-pan, cut and draw out the trussing-strings, and
arranging the birds upon a hot platter, pour the pease and
the reduced stock around them. Serve very hot.
Stewed Wild Pigeons. — Four wild pigeons, one quart of
stock, one ounce of flour, one tea-spoonful of salt, six cloves,
one blade of mace, one Bermuda onion, one half tea-spoonful
of peppercorns, one table-spoonful of mushroom catchup,
eight drops of caramel✪ Stewed Wild Pigeons.
When the pigeons have been plucked, singed, and drawn,
they must be cut into quai*ters, first splitting them through
from breast to back,' and then separating these halves into
wing and drumstick quarters.
Place these quarters into a stew-pan, cover them with the
stock, and when this boils np, skim the surface carefully ;
throw in the mace, peppercorns, cloves, chopped onion, and
salt ; when, covering the sauce-pan, di'aw it to one side of
the fire, and allow its contents to simmer very slowly until
the pigeons become tender, the length of time for -which
depends entirely upon their age.
KROMESQUIES RUSSE. 87
Put the flour now iuto a bowl, beat it smooth with a little
cold water, add to this the catchup and caramel, and pouring
this mixture into the sauce-pan with the pigeons, stir all
together until boiling again, when it must continue to boil
for ten minutes, and the pigeons then should be transferred
to a deep platter, and the sauce from the sauce-pan strained
over them.
MEATS.-SEVENTH DIVISION.
ENTREES.
Kromesauies Eusse.— One quarter of a pound of raw
bacon, one quarter of a pound of cold turkey, two ounces of
cold tongue, one ounce of butter, four ounces of flour, one gill
of milk, one half tea-spoonful of salt, one half tea-spoonful
of pepper, one salt-spoonful of grated nutmeg, one dessert
spoonful of salad oil, one gill of tepid water, white of one egg✪ Kromesquies Russe.
Cut the turkey and the tongue into small equal pieces,
melt in a sauce-pan the butter, stir into it one ounce of the
flour, and add to this by degrees the milk, and stir all until
boiling. When boiling, allow the mixture to cook for two
minutes, when the sauce-pan must be drawn aside from the
fire, and the turkey and tongue thrown into it.
Season all now with the pepper and salt, add to it the nut-
meg, and turn the entire contents of the sauce-pan out upon
a plate, and allow it to become cold.
While this is cooling, put into a bowl three ounces of the
flour, pour into the centre thereof a dessert-spoonful of
salad oil, and throwing over this the -gill of tepid water,
beat all well together.
Place upon a plate the white of egg, and whip it to a very
stiff froth; mix the egg lightly with the contents of the
bowl, exercising care not to break the froth; after which
the bacon must be sliced very thinly, and cut into pieces
about three inches square.
When the turkey and tongue compound has grown very
cold, roll a little of it into each piece of bacon ; then dipping
88 MEATS.
each little bacon-roll into the Latter in the bowl, drop them
into hot clarified fat, of which there should be enough to
cover them, and fry for five minutes.
Drain them when done upon a sheet of kitchen-paper,
pile them high upon a hot napkin, and serve garnished with
sprigs of parsley.
Page 63 · 2 recipe records on this page
Presented as published in 1886. 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
Put then in with the pigeons the pease, season them with the salt and pepper, and let all cook very slowly for twenty additional minutes.
At the end of this time remove the pigeons from the stewing-pan, cut and draw out the trussing-strings, and arranging the birds upon a hot platter, pour the pease and the reduced stock around them. Serve very hot.
Stewed Wild Pigeons. — Four wild pigeons, one quart of stock, one ounce of flour, one tea-spoonful of salt, six cloves, one blade of mace, one Bermuda onion, one half tea-spoonful of peppercorns, one table-spoonful of mushroom catchup, eight drops of caramel.
When the pigeons have been plucked, singed, and drawn, they must be cut into quarters, first splitting them through from breast to back, and then separating these halves into wing and drumstick quarters.
Place these quarters into a stew-pan, cover them with the stock, and when this boils np, skim the surface carefully ; throw in the mace, peppercorns, cloves, chopped onion, and salt ; when, covering the sauce-pan, draw it to one side of the fire, and allow its contents to simmer very slowly until the pigeons become tender, the length of time for -which depends entirely upon their age.
KROMESQUIES RUSSE. 87
Put the flour now iuto a bowl, beat it smooth with a little cold water, add to this the catchup and caramel, and pouring this mixture into the sauce-pan with the pigeons, stir all together until boiling again, when it must continue to boil for ten minutes, and the pigeons then should be transferred to a deep platter, and the sauce from the sauce-pan strained over them.
MEATS.-SEVENTH DIVISION. ENTREES.
Kromeskies Russe.— One quarter of a pound of raw bacon, one quarter of a pound of cold turkey, two ounces of cold tongue, one ounce of butter, four ounces of flour, one gill of milk, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, one dessert spoonful of salad oil, one gill of tepid water, white of one egg.
Cut the turkey and the tongue into small equal pieces, melt in a sauce-pan the butter, stir into it one ounce of the flour, and add to this by degrees the milk, and stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the sauce-pan must be drawn aside from the fire, and the turkey and tongue thrown into it.
Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the sauce-pan out upon a plate, and allow it to become cold.
While this is cooling, put into a bowl three ounces of the flour, pour into the centre thereof a dessert-spoonful of salad oil, and throwing over this the -gill of tepid water, beat all well together.
Place upon a plate the white of egg, and whip it to a very stiff froth; mix the egg lightly with the contents of the bowl, exercising care not to break the froth; after which the bacon must be sliced very thinly, and cut into pieces about three inches square.
When the turkey and tongue compound has grown very cold, roll a little of it into each piece of bacon ; then dipping
each little bacon-roll into the Latter in the bowl, drop them into hot clarified fat, of which there should be enough to cover them, and fry for five minutes.
Drain them when done upon a sheet of kitchen-paper, pile them high upon a hot napkin, and serve garnished with sprigs of parsley.
Records on this page
Stewed Wild PigeonsKromesquies Russe