Pigeons a la Rossine

Ingredients

• 4 pigeons
• 1 bay leaf
• ½ small onion
• 1 glass claret
• 1½ lbs. mashed potatoes
• 1 egg
• ½ pint good brown stock
• 1½ oz. butter
• Bunch of sweet herbs
• ½ oz. glaze
• Salt
• pepper
• 2 hard-boiled yolks of eggs

Method

1. 1

   Pluck, singe, and bone the pigeons, leaving on the feet, cut the pigeons in half lengthwise, scald and skin the feet and season the inside of the birds with salt and pepper.

2. 2

   Draw the half pigeons into little plump shapes, arranging the foot in the centre; butter thickly a saucepan and lay in the pigeons, add bay leaf, onion, sweet herbs, glaze, stock, and claret, cover with buttered paper, and simmer half-an-hour.

3. 3

   Lift out the pigeons and press between two plates, strain gravy, and when cool remove all the fat.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 14. The excerpt below is the record exactly as published.

1 oz. butter Steep the sweetbreads in cold water 2 hours, changing the water several times; drop them in boiling water 3 minutes, lift out into cold water for 15 minutes ; drain, and remove the skin and fat, press them for half an hour between two plates, divide the bacon into neat lardoons and lard them ; put all the vegetables (sliced) at the bottom of a pan, lay on top the sweetbreads, pour round the stock, and simmer slowly half an hour. Melt the butter in another pan, add the flour and stock from sweetbreads, boil 3 minutes, dish the sweetbreads, and strain over the sauce. No. 57. SWEETBREADS IN BROWN GRAVY. Prepare as above. When cooked lift the sweetbreads into a dripping tin, and brown them quickly under a gas grill or in front of a sharp fire ; put one ounce of brown glaze into the gravy (instead of the flour), and strain round the sweetbreads. 37 No. 58. SWEETBREADS with Calf’s Brains. 2 sweetbreads £ lb. bread crumbs 1 tablespoonful minced parsley 2 eggs 1 bay leaf § pint white stock Blade of mace 1 set of calf’s brains £ lb. thinly cut boiled ham 4 button mushrooms £ onion Bunch of sweet herbs 1 oz. butter 1 oz. flour Soak the brains in some salt and water for two hours, remove the skin ; put them into a pan with the stock, onion, mace, bay leaf, sweet herbs, and button mushrooms; bring slowly to the boil, and simmer gently five minutes ; remove the brains and rub through a wire sieve, also the mushrooms ; mix with them a little seasoning and the yolk of egg ; soak the sweetbreads 2 hours in lukewarm water, drop in boiling water for one minute, take out and immerse in cold water for a minute, then put them in the stock in which the brains have been boiled, and simmer slowly 15 to 20 minutes; remove and press until cold ; cut in neat slices about £ inch thick, thickly cover one side with the brains, &c. ; mix with the crumbs the parsley and a little salt and pepper, beat up an egg, and entirely cover each piece of sweetbread ; roll in the bread crumbs and fry in smoking hot fat a light gold ; drain on soft paper, cut a round of bread about two inches thick, 8 inches long, and 5 inches wide, take out the centre, fry this in hot fat, place in the centre of the dish, arrange the sweetbreads neatly round, with a thin piece of ham between each, 38 stamped out the same size as the sweetbread, and warmed in the stock; fill the centre with any seasonable vegetable, or any of the brain puree that may be left, and pour round a white sauce, prepared as follows : — Put the butter into a pan, and when melted add the flour, stir until smooth, then add the stock in which the sweetbreads have been boiled, first removing the fat, a tablespoonful of liquid from the mushrooms, and as much cream as will reduce it to the thickness of good cream ; season and strain round the base of the dish. Pluck, singe, and bone the pigeons, leaving on the feet, cut the pigeons in half lengthwise, scald and skin the feet and season the inside of the birds with salt and pepper. Draw the half pigeons into little plump shapes, arranging the foot in the centre ; butter thickly a saucepan and lay in the pigeons, add bay leaf, onion, sweet herbs, glaze, stock, and claret, cover with buttered paper, and simmer half-an-hour. Lift out the pigeons and press between two plates, strain gravy, and when cool remove all the fat. Meanwhile prepare the No. 59. PIGEONS A LA ROSSINE. 4 pigeons 1 bay leaf ^ small onion 1 glass claret 1A lbs. mashed potatoes 1 egg ^ pint good brown stock 1^ oz. butter Bunch of sweet herbs £ oz. glaze Salt and pepper 2 hard-boiled yolks of eggs

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