Cotelettes de Pigeon (farcies) à la Princesse

Ingredients

• 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)
• pepper and salt
• mashed potatoes for border

Method

1. 1

   Split the pigeons in halves, remove the breast-bones and beat them flat.

2. 2

   Remove fat and sinews from the beef, cut up small and pound in a mortar; add the butter and panade, work in the egg-yolks, season to taste, and rub through a fine sieve.

3. 3

   Mix Espagnole sauce with the forcemeat and spread over the cut side of the pigeons.

4. 4

   Place an oyster in the centre of each, sew up with strings, cook in a hot oven with sherry and brown sauce.

5. 5

   Brown under a salamander, glaze with meat glaze, and serve on a border of mashed potatoes with asparagus points.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 275. The excerpt below is the record exactly as published.

telettes 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

Cook this with the app: pantry check, scaling, and the assistant.