Pate Chaud of Pigeons

Ingredients

• a pound of fine flour
• four ounces of butter
• a pinch of salt
• half a pint of water

Method

1. 1

   Make stiff paste with flour, butter, salt, and water.

2. 2

   Shape and fill with stewed pigeons and garnish.

3. 3

   Bake until done and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1197. The excerpt below is the record exactly as published.

half a pint of water. Mix two table- spoonfuls of oil smoothly with the weU-beaten yolks of two eggs, and add a pinch of salt ; mix these ingredients Avith the flour and water. The batter ought to be rather thicker than PIG ( 562 ) PIG cream. If it appears too thick, a little more water must be added — some flours require less liquid than others. Just before the batter is used, stir into it the whites of the eggs whisked to a firm froth. Time, half an houi- to steam pigeons; ten or twelve minutes to fry them. Pro- bable cost, 2s. 2d. Suflicient for two persons. Pigeons, Galantine of {see Galantine of Pigeons). Pigeons in a Moiild of Jelly.— Roast two plmnp young pigeons. Prepare them by cutting off the ends of the toes, cleaning and singeing the heads, sprinkling salt and pepper in the inside, and trussing the birds with the heads tied in their natural position, by means of a piece of thread fastened round the neck, the feet being bent under the body as if the birds were sitting. Bake the birds, and be careful that they are equally browned all over. As soon as they are done enough, cover them to preserve their colour. Take a quart of the liquid in which a knuckle of veal or a couple of calf's feet have been boiled, and which forms a strong jelly when cold. Take it up, free from fat and sediment, and boil it •«ath a bunch of sweet herbs, a blade of mace, a sprig of thyme, two bay-leaves, three or four cloves, and a little salt, and when the liquid is nicely flavoured let it cool, and clear it by boiling with it the beaten whites and crushed shells of two eggs — mixed with a cupful of cold water — and strain- ing it through a jelly-bag. Pour a little of this jelly, about an inch and a half deep, into the mould intended for the pigeons. When it is set without being quite hard, put the birds side by side into it, with the heads and backs downwards, and with a sprig of myrtle in the bill of each. Fill up the mould with the rest of the jeUy, which should cover the feet at least an inch and a half, and leave it in a cool place until it is quite hard. Pigeons in a mould of jelly make a very pretty supper dish, where a large number and variety of dishes are required. They should be prepared fully twenty-four hours before they are wanted, and the mould should be kept on ice, if possible. The mould must be turned out before serving. When the veal jeUy is not at hand, a little may be easily prepared as follows : — Soak an ounce of gelatine in cold water for an hour, then strain it. Warm a pint and a half of nicely-flavoured stock in a stewpan with a tea-spoonful of tarragon vinegar and a glass of sherry. Add the gelatine, and stir until it is dissolved, then draw the jelly from the fire to cool. Whisk the whites of two eggs with a cupful of cold water ; mix this and the crushed shells of the eggs with the liquid. Let it boU ten minutes, strain through a jeUy-bag, and the jeUy wiU be fit for use. Time, twenty to thirty minutes to bake the pigeons. Probable cost, 4s. Suflicient for a two-quart mould. Pigeons, Jugged. — Pluck, singe, and draw three or four freshly-killed young jjigeons. Stuff them with a forcemeat made as follows : — Mince the livers finely, and mix with them an equal weight of finely-shred suet and of finely-grated bread-crumbs, the peel of a quarter of a lemon chopped small, the bruised yolks of two hard-boiled eggs, a table-spoonful of chopped parsley, a pinch of powdered thyme^ and a Uttle salt, pepper, and grated nutmeg-.. Mix the ingredients thoroughly, and moisten; them with an ounce of fresh butter, and a well- beaten egg. Fill the crops of the pigeons with, this mixtirre, and tie or sew the vents securely.. Plimge the birds into boiUng water for a. minute to blanch them ; dredge a little pepper- and salt over them, and put them into an. earthen jar, with a handful of parsley, a sprig of thjTne, half a dozen peppercorns, half a head, of celery cut into small pieces, three cloves, a small nutmeg, grated, a glass of claret, and. half a pint of stock or water. Cover the jar either with a closely-fitting lid or with three or four folds of paper tied over it. Put it into, a saucepan of boUing water, which must be kept boiling until the pigeons are done, beings careful only that the water is not so high that it can enter the jar. When the pigeons, are done enough, strain the gravy into a saucepan, stir a spoonful of brown thickening- into it, and let it boil a few minutes. Serve the pigeons on a hot dish, with the gravy poured over and around them, and garnish the dish with slices of lemon. This dish may be- increased in quantity by the addition of a pound of rump steak. This should be cut into, very thin slices, over which a little of th& forcemeat may be spread evenly and thinly. The slices should then bo rolled up, tied with a little thi-ead to preserve their form, and cooked, with the pigeons. Time to boil the pigeons, three hours. Probable cost, exclusive of the steak and wine, 3s. Sufficient for three or four- persons. Pigeons, Pate Chaud of. — Make some stiff paste as fc^'^ws: — Sift and dry a pound of fine flour, ana 'break into it four ounces of butter

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