Pigeons à la Crapaudine
From The thorough good cook, 1895
Serves 4
Your sauce may be prepared by chopping shallots and boiling them with vinegar until no vinegar is left, then adding broth or gravy.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 141. The excerpt below is the record exactly as published.
Pigeons k la Crapaadine. Pick the pigeons, cut off the claws, truss them with the legs inwards, and then with your left hand press on the breast, and scollop one half of the flesh of the breast ; turn this down on the table, flatten it with your knife, dust it over with salt and pepper; break the yolks of two eggs into a plate, brush the pigeons all over with them, then dip them into crumbs of bread, next into melted butter, then into crumbs of bread again, which you level as smooth as possible. Now broil the pigeons on a slow fire, that they may get thoroughly done without being burnt. Ascertain when they are done enough by thrusting the point of your knife into the fleshy part of the leg. If no blood issues, then they are done. Serve under them an Italian (p. 836), or some rich gravy. Your sauce may be prepared in the following way: — Chop a dozen of shallots, and put them into a stew-pan with two spoonfuls of vmegar ; boil them till there is no vinegar left; then put in a little broth or gravy of roast meat, with raspings of bread
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Cook this with the app: pantry check, scaling, and the assistant.