Pigeons à la Valence

Ingredients

• 3 Bordeaux pigeons
• 2 chicken livers
• 2 truffles
• 8 preserved mushrooms
• a teaspoonful chopped parsley
• a small sliced carrot
• a small sliced onion
• a small bouquet of herbs
• i dessert-spoonful of lemon juice
• i egg
• i table-spoonful bread-crumbs
• 2 oz. larding bacon
• 2 oz. butter
• J pint stock
• J pint demi-glace sauce
• salt and pepper

Method

1. 1

   Make a forcemeat with bread-crumbs, par-boiled livers, half mushrooms, and seasoning.

2. 2

   Stuff pigeons, truss, and lard.

3. 3

   Cook with onion, carrot, and herbs in the oven for 30 minutes.

4. 4

   Toss remaining mushrooms and truffle in butter, add stock and sauce, simmer, and serve over the pigeons.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 60. The excerpt below is the record exactly as published.

Pigeons k la Valence. 3 Bordeaux pigeons, 2 chicken livers, 2 trufHes, 8 pre- served mushrooms, a teaspoonful chopped parsley, a small sliced carrot, a small sliced onion, a small bouquet of herbs, i dessert-spoonful of lemon juice, i egg, i table- 140 RechercM Entrees. spoonful bread-crumbs, 2 oz. larding bacon, 2 07. butter, I small glass of sherry or Marsala, J pint stock, J pint demi-glace sauce, salt and pepper. Make a forcemeat of the bread-crumbs, par-boil the livers, half of the mushrooms, one truffle, salt and pepper. Fill the pigeons with the forcemeat, truss them and lard the breast portion with strips of larding bacon. Put the onion, carrot and herbs into a saute-pan with a little stock, place the birds on top ; cook them in the oven for about 30 minutes. Toss the remaining mushrooms and truffle minced in the butter. Add the rest of the stock and the sauce, simmer for 15 minutes, dish up the birds and keep hot. Remove the fat from the sauce, boil up ; add the lenion juice and wine, re- duce a little, and strain. Cut the pigeons into neat portions and dish up, pour over the prepared sauce and serve. Darioles de Cr6me de Volaille (Cold). (Small Chicken Creams.) \ boiled fowl, 2 table-spoonfuls double cream, i small terrine of foie gras pat 6, i hard-boiled yolk of egg, 2 oz. cooked ox-tongue, J gill bechamel sauce, \ pint aspic jelly, seasoning. Remove the skin and bones from the fowl, cut up the meat, and pound it in a mortar till quite smooth, then add the cream, the egg yolk, and the foie gras (from which the lard and truffle pieces have been removed) ; work thoroughly in a mortar and rub through a fine wire sieve into a basin. Heat up the sauce, add double the quantity of aspic and mix with the prepared puree. Season to taste with a pinch or two of aromatic spice. Mask 8 small dariole moulds with aspic, decorate with truffles and pimiento or chillies and line thickly with it. Cut the tongue into fine shreds, add the truffles cut likewise and mix ; put this in la3'ers in the centre of XXVI. PETITS CHOUX A LA LORRATNE. (p. 43.^ SUPEEMES DE SARCELLE A L'ORANGE. (/'•I57-) Entrees of Poultry. 141 the moulds. Pour a little of the remaining mixture between each layer, when filled put the moulds on the ice or in a very cold place. Turn out the darioles, dish up, and garnish with chopped aspic. SoufB6 de Volaille h, la Hollandaise. (Soutafe of Chicken, Duteh style.) \ lb. raw chicken, \ lb. raw lean veal, 2 eggs, i gill cream, pepper and salt, i oz. finely chopped ham, i gill bechamel sauce. Free the meat from skin and sinews, cut it into small pieces and pound in a mortar till smooth. Add one whole egg and the yolk of the second egg, mix thoroughly, adding at the same time half the cream and enough salt and pepper to taste. Rub all through a fine sieve. Whisk the white of egg to a stiff froth, and stir it gently into the above mixture, adding also the remainder of the cream, which may be whipped, if liked. Have ready a well buttered plain charlotte mould ; put the preparation into the mould. Fix round it a band of buttered paper, and steam for about 45 minutes. Turn out on a hot dish, sauce over carefully with hot white sauce (bechamel or supreme). Decorate tastefully with chopped ham and serve. The whole weight of the meat required for this dish can be made up with chicken only, if liked. Canard aux Olives. (Braised Duck with Olives.) I large tender duck, 6 oz.. streaky bacon, | oz. butter,

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