Pigeon en Ragout de Crevettes

Ingredients

• a couple of pigeons
• a glass of Sauterne
• half a pint of stock
• a sprig of parsley
• two cloves
• a shalot
• an ounce of butter
• a dozen button mushrooms
• two or three dozen skinned prawns
• a tablespoonful of flour
• a gill of cream
• two yolks of eggs
• some finely chopped parsley
• a grate of nutmeg

Method

1. 1

   Cut pigeons in half, simmer with Sauterne, stock, parsley, cloves, pepper, salt, and shallot.

2. 2

   Strain gravy, then cook butter, mushrooms, prawns, flour, and gravy.

3. 3

   Thicken with cream and yolks, add parsley and nutmeg.

4. 4

   Serve pigeons with mushrooms and prawns.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Pigeon en Ragout de Crevettes. Prepare a couple of pigeons, cut them in half, and put them in a stewpan with a glass of Sauterne, half a pint of stock, a sprig of parsley, two cloves, pepper, salt, and a shalot ; simmer till cooked, strain the gravy. Now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a saucepan with a table- spoonful of flour and the gravy the pigeons were stewed in ; simmer this for half an hour, then thicken it with a gill of cream and two yolks of eggs, add some finely chopped parsley and a grate of nutmeg

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