Pigeon Mousse with Olive Sauce

Ingredients

• six pigeons
• some lean bacon
• some stock
• a sliced carrot
• a bunch of parsley
• a clove of garlic
• a muslin bag containing some mixed sweet herbs
• a couple of dozen French olives
• a slice of truffle
• some pieces of mushroom

Method

1. 1

   Roast pigeons, pick meat, and simmer bones with bacon, stock, pepper, carrot, parsley, garlic, and herbs.

2. 2

   Strain and cool.

3. 3

   Pound pigeon meat with breadcrumbs and livers, season, and fill moulds with truffle and mushroom.

4. 4

   Steam, turn out, and serve with olive sauce.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 215. The excerpt below is the record exactly as published.

six pigeons early in the day ; pick the meat from them, save the livers, and throw olivet" *"'"'^"""''^' all the bones into a small sauce-pan with some lean bacon, as much stock as you can spare (to the extent of half filling the sauce- pan) some whole pepper, a sliced carrot, a bunch of pars- ley, and a clove of garlic, a muslin bag containing some mixed .sweet herbs, and any scraps of raw meat you may have lying idle. With this make a strong gravy, by simmer- ing it slowly until almost half wasted : now strain the liquor from the various ingredients, and set it to get cool, ^leanwhile, stone a couple of dozen French olives, and par- boil them, skim the fat that may have risen on the top of your sauce, and then add the olives chopped into dice. Let the sauce rest awhile. The meat of the pigeons should now be thoroughly pounded with half its bulk of bread-crumb, to a paste, the livers incorporated with it, and some fat bacon ; when you have worked this quite smooth, pass it through the sieve, season it with pepper and salt, and then fill six little buttered moulds with it, here and there slipping in a slice of truffle, and some pieces of MENU FOR A PARTY OF EIGHT. 385 mushroom. Having your moulds tlius packed, you can set them in the hain-marie, and steam them gently till they are done ; turn them out, and serve with the olive sauce previously described, thickened, and brought to the boil at the last moment. 5. — Remove the bone from a leg of mutton, fill its place with turkey stuffing, and tie the meat Braised leg of mut- • ^^^^ shape, set it in a stewing-pan with tou with vegetables. ^ ^ '^ ^ as much broth (made from the bone you cut out) as will half cover it : throw in a liqueur-glass of brandy, a couple of sliced onions, a carrot cut up, a bunch of mixed sweet herbs, or two dessert-spoonfuls of dried herbs, some whole peppers, a bunch of parsley

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