Galantine of Pigeons
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 566. The excerpt below is the record exactly as published.
Galantine of Pigeons.— Take a couple of pigeons, retaining the heads and feet, but cutting ofl: the ends of the toes. Wrap the heads, after cleaning them, in paper, and be careful not to break the necks. Baste the birds till the}' are of a nice uniform brown. Take some clear savoury jeUy prepared before- hand, warm it, and fill with it a bowl of suit- able size. When the pigeons are nearly cold place them in the jelly, tpng their heads, liending their feet under them, and placing a sprig of mjTtle
Cook this with the app: pantry check, scaling, and the assistant.