Pigeons, a la Crapandine

Ingredients

• three pigeons
• a bit of butter
• salt
• large pepper

Method

1. 1

   Truss the legs within, cut the flesh off the breast by sliding in the knife at the side of the leg, and running it up to the joint of the wing.

2. 2

   Turn the breast over, and flatten the body with the handle of a knife.

3. 3

   Melt butter in a stewpan, add salt and pepper, put in the pigeons with their breasts down, turn them, and when three-fourths done, drain them and put them on the grill over a slow fire.

4. 4

   Give them a fine colour and serve under sauce au pauvre homme.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 381. The excerpt below is the record exactly as published.

PIGEONS, a la Crapandine. —-Take three pigeons, truss the legs within, cut the flesh off the breast by sliding in the knife at the side of the leg, and running It up to the joint of the wing ; turn the breast over, and flatten the body with the handle of a knife ; take a stewpan large enough to contain them in the flattened state ; melt a bit of butter in it ; add salt and large pepper

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