Pigeons a la Coquette

Ingredients

• 2 Bordeaux pigeons
• 6 fresh eggs
• 6 artichokes buttered (preserved)
• 1 oz. butter
• 1 gill rich brown sauce (No. 248)
• 1 tablespoonful port wine
• a gill rich supreme (No. 210) or veloutee sauce (No. 206)
• seasoning

Method

1. 1

   Truss and wash the pigeons.

2. 2

   Remove bones and skin and pound the meat in a mortar till quite smooth, then add the butter, and season to taste with pepper, salt, and nutmeg.

3. 3

   Boil the eggs till hard, remove the shells, and cut a piece off the bottom to make them stand; cut also a piece off the top, so as to scoop out the yolks; mix the yolks with the pigeon farce in the mortar.

4. 4

   Fill the whites of egg shapes with this, place each on an artichoke bottom, force a thin border of farce round the edge, and range them on a buttered saute-pan.

5. 5

   Heat up thoroughly in the oven, then dish up and sauce over with hot supreme or veloutee sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 273. The excerpt below is the record exactly as published.

Pigeons ala Coquette. — 2 Bordeaux pigeons, 6 fresh eggs, 6 artichokes buttered ( preserved ), 1 oz. butter, 1 gill rich brown sauce (No. 248), 1 tablespoonful port wine, seasoning, a gill rich supreme (No. 210) or veloutee sauce (No. 206)

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