Filets de Pigeons (Fillets of Pigeons)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 34. The excerpt below is the record exactly as published.
Filets de Pigeons (Fillets of Pigeons) Langue de Boeuf a la Bruges (Braised Ox-Tongue) Rave Farc6 (Stuffed Turnips) Capon a la Flammande (Braised Fowl) Tarte aux Pommes Cateau Riche (Apple Tart) (Rich Cake) Peche Glace (Peach Ice) Dessert (Fruit) 64 BELGIUM Consomme aux Legumes. (Clear Soup with Vegetables.) Clean, peel, and cut into small thin dice two carrots, two turnips, and one onion shred very fine, and half of a small cabbage. Put two ounces of butter into a pan, and when hot fry the above vegetables in it till a lightish brown ; now put in a teaspoonful of sugar, and shake over the fire for a couple of minutes. Put the vegetables on a drainer, and when dry put them in a pot containing two quarts of good clear beef stock and a pint of water ; bring to the boil, skim carefully, and simmer at the side of the fire for an hour. Wash and pick a small handful of sorrel and chervil leaves, which mince roughly and put in the soup. Cook for other five min- utes, removing any scum which may rise. Take the crust of half a French roll, which cut in dice ; slightly brown in the oven or in front of the fire. Put these in a tureen and pour the soup over. Creme de Chicoree aux Quenelles. (Cream of Endive with Liver Quenelles.) Clean thoroughly four heads of endive, cut them across transversely, plunge them into boiling salted water, and boil for ten minutes ; drain and put them into cold water for a minute, press the water out and chop them up ; place it in a stewpan with a bit of butter till all the moisture is reduced, put in a little salt and pepper, and shake in a very little flour. Pour in a quart of boiling broth and a gill of cullis, and stir until it again boils, add a pinch of sugar ; simmer gently at the side of the 65 E BANQUETS OF THE NATIONS fire for half an hour. Pass the whole through a sieve, and bind with the yolks of four eggs, and finish with a piece of butter. Serve with liver quenelles. Liver Quenelles. Chop four good chicken livers, and mix half the quantity of chopped veal, kidney suet, and the same quantity of white bread crumbs which have been soaked in milk and squeezed dry. Chop all together till well mixed. Put this into a basin and add two whole eggs, and the yolks of other two, and a pinch of flour. Cook a small portion to see if it is all right. Divide it into small balls about the size of a small walnut ; roll very lightly in flour and pop into a pot with boiling salted water, put on the lid and boil for ten minutes ; if they float test, and if not ready boil till they are. Place them in the tureen and pour the soup over. Saumon Dunkekgne. (Stewed Salmon.) Butter a deep tin, in which lay a sliced carrot, a sliced onion, and some fine herbs. Place four nice slices of salmon about an inch thick on top of these, and pour in some white wine to the top of the slices. Cut a lemon in slices, free of rind and pips, and put on top of fish ; cover with buttered paper, and steam in the oven for fifteen or twenty minutes. Strain the liquor and thicken it with some powdered biscuits and two spoonfuls of lobster cullis. Boil for two or three minutes and pour over the fish. Serve with boiled potatoes. 66 BELGIUM Filets de Soles Ostende. (Cold Fillets of Soles..) Fillet two nice soles, dry them, and dust with a little pepper and pounded fine herbs. Spread on them a thin layer of red herring roes which have been mixed with a little raw forcemeat. Roll the fillets up and tie with a piece of thread ; place them in a buttered shallow tin, and pour in a little white wine, and cook in the oven till the moisture is nearly evaporated. Remove them from the oven and stand till cold in their own liquor. When cold, remove the thread and cut them in slanting slices, and dust with some seasonings. Place them round a salad of vegetables, masking them with a little crayfish cullis. Serve with vegetable salad. Salad of Vegetables. Boil in separate waters potatoes, beetroot, and carrots. Cut up into small pieces along with some celery, pickled gherkins, salted cucumbers, also cut small ; add also a few capers. Make a dressing of oil, vinegar, pepper, and salt, and mix, and stand for a couple of hours before serving. Filets de Pigeons. (Fillets of Pigeons.) Take out the fillets of three pigeons, remove away the sinewy skin, and the minion-fillets,{y?are, beat them lightly with the blade of a knife, and put them on the larger fillets, which season with nutmeg, coriander and caraway ; place one beside the other, in a flat stewpan, with clarified butter
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Cook this with the app: pantry check, scaling, and the assistant.