Pigeons a la Soussell

Ingredients

• four pigeons, boned
• some fillet of veal
• some ham fat
• some grated breadcrumbs
• mushrooms
• a shalot
• a bouquet garni
• a little cayenne
• pepper
• salt
• mixed with butter cooked over the fire
• a liaison of cream
• a liaison of cream and eggs

Method

1. 1

   Make forcemeat with veal, ham fat, breadcrumbs, mushrooms, shallot, bouquet garni, cayenne, pepper, and salt.

2. 2

   Stuff pigeons, stew gently for half an hour.

3. 3

   Mask with more forcemeat, brush with egg, fry in dripping.

4. 4

   Thicken gravy with cream and eggs, serve with spinach puree and garnish.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Pigeons a la Soussell. Bone four pigeons, and make a forcemeat of some fillet of veal, some ham fat, some grated bread- crumbs, mushrooms, truffles, a shalot, a bouquet garni, a little cayenne, pepper and salt, mixed with butter cooked over the fire and then pounded in a mortar ; put some of this forcemeat into the pigeons and stew them gently for half an hour. Take the pigeons out and mask them well with more of the forcemeat, brush some beaten egg over each, and put them in the fryingpan and fry them in good dripping. Take the gravy they were stewed in, skim off all fat, thicken well with a liaison of cream and eggs

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