Left-over chicken or other birds can
be used in the same way.
Pigeons with Rice a la Ericsson Hammond
Pigeons au Riz a V Ericsson Hammond
Take one pigeon for each person; singe and wash them well;
open them and remove the inside; take care of the liver; wash them
again and tie them up round and plump. Put them in an iron
pot with some butter, onions, carrots, and some baking fat; brown
them on top of the stove until they are evenly brown around [take
care that the onions and carrots do not burn]. Take out of the
pan and put into the pan a full spoon of flour and mix; add to it
four cups of hot water, half cup of sherry or Madeira wine if such
is at hand, if not use one cup of tomato juice; put the pigeons
into this gravy and let them cook from two and a half to three
hours well covered on a low fire; turn them a few times during the
time of cooking to prevent them from sticking to the pan. When
they are cooked, take them up, put them on a broiler, and glaze
them with a brown glaze; put them in the oven until the platter
120 MRS. ERICSSON HAMMOND’S COOK BOOK
is ready to dish them upon. Turn the mould of rice out in the center
of the platter and arrange the birds all around with the leg bones out
and the head part of the squab in toward the rice; skim the fat
away from the gravy the pigeons have cooked in; strain it through
a fine strainer and pour some of it on the platter between the squabs,
and in between each squab in the sauce put about four or five
small white onions and two marbles of carrots. [These vegetables
have been prepared and cooked during the time the pigeons have
cooked, and well seasoned with butter, pepper, and salt.] Decorate
the pigeons with a paper frill on the legs, garnish with parsley,
and serve as a main dish for lunch or dinner. Mushrooms can be
used in place of the vegetables.
How to Cook the Rice. Put a cup and a half of rice in the
pan on the stove; scald it about two or three times in boiling hot
water; add to it three cups of water, a teaspoon of salt, and leave
on the stove to simmer very slowly for about an hour [do not stir
it during the time of cooking]. When it has absorbed all the
water, add to it a small cup of boiling hot milk✪ Pigeons with Rice a la Ericsson Hammond [do not stir it];
leave it over the fire for about twenty to twenty-five minutes
longer. Turn out in a fancy high timbale cup [if such is at hand]
and leave it until it begins to get cold, then turn it out on a but¬
tered plate, cover it, and put it in the oven until hot, time about
ten minutes. Lift it carefully in the center of the platter and
decorate on the top a border of dots according to taste with cream
sauce colored with the orange coloring.
Lamb a la Casserole
Agneau a la Casserole ✪ Lamb a la Casserole
Page 91 · 2 recipe records on this page
Presented as published in 1924. 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
Left-over chicken or other birds can be used in the same way.
Pigeons with Rice a la Ericsson Hammond
Pigeons au Riz a V Ericsson Hammond
Take one pigeon for each person; singe and wash them well; open them and remove the inside; take care of the liver; wash them again and tie them up round and plump. Put them in an iron pot with some butter, onions, carrots, and some baking fat; brown them on top of the stove until they are evenly brown around [take care that the onions and carrots do not burn]. Take out of the pan and put into the pan a full spoon of flour and mix; add to it four cups of hot water, half cup of sherry or Madeira wine if such is at hand, if not use one cup of tomato juice; put the pigeons into this gravy and let them cook from two and a half to three hours well covered on a low fire; turn them a few times during the time of cooking to prevent them from sticking to the pan. When they are cooked, take them up, put them on a broiler, and glaze them with a brown glaze; put them in the oven until the platter
is ready to dish them upon. Turn the mold of rice out in the center of the platter and arrange the birds all around with the leg bones out and the head part of the squab in toward the rice; skim the fat away from the gravy the pigeons have cooked in; strain it through a fine strainer and pour some of it on the platter between the squabs, and in between each squab in the sauce put about four or five small white onions and two marbles of carrots. [These vegetables have been prepared and cooked during the time the pigeons have cooked, and well seasoned with butter, pepper, and salt.] Decorate the pigeons with a paper frill on the legs, garnish with parsley, and serve as a main dish for lunch or dinner. Mushrooms can be used in place of the vegetables.
How to Cook the Rice. Put a cup and a half of rice in the pan on the stove; scald it about two or three times in boiling hot water; add to it three cups of water, a teaspoon of salt, and leave on the stove to simmer very slowly for about an hour [do not stir it during the time of cooking]. When it has absorbed all the water, add to it a small cup of boiling hot milk [do not stir it]; leave it over the fire for about twenty to twenty-five minutes longer. Turn out in a fancy high timbale cup [if such is at hand] and leave it until it begins to get cold, then turn it out on a buttered plate, cover it, and put it in the oven until hot, time about ten minutes. Lift it carefully in the center of the platter and decorate on the top a border of dots according to taste with cream sauce colored with the orange coloring.
Lamb a la Casserole
Agneau a la Casserole
Records on this page
Pigeons with Rice a la Ericsson HammondLamb a la Casserole