Pigeon Cutlets with Green Peas

Ingredients

• Draw and singe six young pigeons
• sprinkle with salt
• warm in butter
• stuff them with force-meat made of bread-crumbs, butter, and mixed herbs
• fill the centre with green peas

Method

1. 1

   Draw and singe six young pigeons, cut them in half, remove all bones except the legs, sprinkle with salt, and warm in butter, drain, and press between two plates until quite flat and cold; trim them to the shape of cutlets, stuff them with force-meat made of bread-crumbs, butter, and mixed herbs; egg and bread-crumb, and broil over a moderate fire, moisten with melted butter when you turn the cutlets; when done, place round an entrée dish, and fill the centre with green peas.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 83. The excerpt below is the record exactly as published.

Pigeon cutlets with green peas. pois. Rosbif rôti. Roast beef. Pommes de terre au beurre, Potatoes with butter. Gâteau fourré d’abricots. Apricot puffs. Pigeon cutlets with green peas. Draw and singe six young pigeons, cut them in half, remove all bones except the legs, sprinkle with salt, and warm in butter, drain, and press between two plates until quite flat and cold ; trim them to the shape of cutlets, stuff them with force- meat made of bread-crumbs, butter, and mixed herbs ; egg and bread-crumb, and broil over a moderate fire, moisten with melted butter when you turn the cutlets; when done, place round an entrée dish, and fill the centre with green peas

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