Pigeons a la Crapaudine

Ingredients

• Take three nice young pigeons
• one and a half ounce of butter
• half a pint of good stock
• half a gill of vinegar
• one teaspoonful of chopped parsley
• squeeze the juice of a lemon
• chop fine two shalots

Method

1. 1

   Cut pigeons lengthwise across the breast, flatten, remove bones, fry in butter for fifteen minutes, press with weight.

2. 2

   Fry shallots, add stock, vinegar, parsley, season, boil and reduce.

3. 3

   Dip pigeons in melted butter, bread-crumb, broil till golden, strain sauce over and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 143. The excerpt below is the record exactly as published.

PIGEONS A LA CRAPAUDINE. Take three nice young pigeons, properly drawn and singed, and cut them lengthwise across the breast, with- out separating them at the back; flatten them with the cutlet-bat and remove the bones from the legs and breasts ; put these in a saut4-pan with one and a half ounce of butter, season with salt and pepper, and fry them for fifteen minutes over a brisk fire ; then put them between two-baking tins and press with a four-pound weight at the top. In the meantime chop fine two shalots, and fry them in the same saucepan for a few minutes ; then add half a pint of good stock, half a gill of vinegar, one tea- spoonful of chopped parsley ; season with salt and pepper ; boil it, and reduce it by half; then squeeze the juice of a lemon

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