Petites Timbales de Pigeon à la Supreme

Ingredients

• two Bordeaux pigeons
• a quarter of a pound of dried beef suet
• two ounces of bacon
• two ounces of butter
• three chopped mushrooms
• two ounces of panade (No. 8)
• a tablespoonful of Allemande (No. 204) or veloutee (No. 206) sauce
• season well with pepper, salt, and aromatic spice
• two whole eggs
• one yolk of egg

Method

1. 1

   Remove the meat from the pigeons, pound it with dried beef suet and bacon; rub through a sieve.

2. 2

   Add butter, mushrooms, panade, and sauce; season and work in eggs.

3. 3

   Butter timbale moulds, line with farce, add salpicon in the centre, cover, and steam in a hot oven for about twenty minutes.

4. 4

   Turn out, garnish with mushrooms and truffles, and pour supreme sauce over.

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.

Petites Timbales de Pigeon d la Supreme. — Remove the meat from two Bordeaux pigeons ; pound it in a mortar with a quarter of a pound of dried beef suet and two ounces of bacon 334 THE NEW CENTURY COOKERY BOOK cut into strips ; rub it through a wire sieve ; return it to the mortar ; add two ounces of butter, three chopped mushrooms, two ounces of panade (No. 8), and a tablespoonful of Allemande (No. 204) or veloutee (No. 206) sauce ; season well with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs and one yolk of egg

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