Pigeons a la Rossine

Ingredients

• 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

Method

1. 1

   Prepare the casserole with mashed potatoes mixed with melted butter, salt, pepper, and part of the egg.

2. 2

   Form into a round and pillar shape, brush with egg, and bake until light brown.

3. 3

   Heat pigeons in gravy, arrange on the potato pillar, strain gravy over, and garnish with hard-boiled yolks from a forcing bag.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 15. The excerpt below is the record exactly as published.

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.