Pigeons and Prawns en Ragout de Crevettes

Ingredients

• When your pigeons are prepared, cut them in half.
• put them in a stewpan, with a glass of light white wine.
• a glass of stock.
• parsley.
• shallot.
• pepper.
• and salt.
• a couple of cloves.
• In another saucepan put a lump of butter.
• some button mushrooms.
• and some skinned prawns.
• add a little flour.
• thicken it with some cream.
• and a few yolks of eggs.
• add some finely chopped parsley and grated nutmeg.

Method

1. 1

   Simmer the pigeons until done, then strain the gravy.

2. 2

   In another saucepan, combine butter, mushrooms, and prawns, add flour and the pigeon gravy.

3. 3

   Simmer for about half an hour, thicken with cream and egg yolks, and add parsley and nutmeg.

4. 4

   Serve the pigeons with the mushrooms and prawns in the center.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.

and salt. Let it simmer till cooked. When it is about half cooked, take out some of the stock ; put it in another saucepan, and simmer some rice in it. When both chicken and rice are cooked, strain the chicken sauce ; then take as much as you think you wiU require for sauce, and thicken it with 1 or 2 yolks of eggs, and add a little cream. Use a very small quantity of this sauce to toss the rice in, and add a pinch of cheese to it, or if cheese is disliked, a little nutmeg. Now serve the chicken and sauce up, and hand the rice in a separate dish. In France the cooks usually cook chicken and rice together, and serve both in the same dish. It is less troublesome to cook, equally good, but makes a very untidy looking dish. 273. — Fried Chicken. Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt. Stew for an hour ; then take out the duck, strain the gra'S'y, and remove all the fat. Put the gravy back on the fire, and some stoned and scalded olives ; boil for 5 to 10 minutes, and dish up with the duck. 276.— Salmis of Wild Duck. Wrap a wild duck in a buttered paper, and half roast it; then carve it into joints, and put it into a saucepan with the gravy which came from it in / ^.12 WHOLE SOME COOKERY. roasting. In anothei* saucepan put the trimmings of the duck, a tumbler of red wine, half a shallot, a clove, some pepper and salt ; boil it down till there -is only- half the original quantity. Strain the sauce ; stir into it some flour and butter to thicken, a little glaze, a tablespoonful of oil, and the juice of one lemon. Add this to the duck. Toss up together to finish cooking the duck, and serve with fried sippets. N.B. — Of course, a salmis can be made with the remains of roast wild duck ; but in that case only toss them in the sauce sufficiently long to warm them through. 277. — Stewed Duck and Turnips. Cut some turnips into pretty shaped balls ; toss them up in butter, and sprinkle very lightly with sugar. Take them out ; then fry your duck for a few minutes in the same butter. Then in another sauce- pan put a small lump of butter ; thicken with a little flour ; add some parsley, onion, bay -leaf, some good gravy, a little white wine. Put the duck in this, to stew very gently. When half cooked, add the tui-nips, and finish cooking together very slowly. Skim the fat off carefully, and serve up hot. 278. — Goose or Turkey stuffed with Chestnuts. Pound the goose or turkey liver up with a very little finely chopped bacon, some herbs, salt, and nut- i MEATS AND BIRDS. 113 meg. Have some chestnuts cooked and carefully peeled ; toss them over the lire in a little butter or gz’avy, with the above liver, etc. Stuff the bird thoroughly with it. Roast it carefully ; serve it up with its own gravy, to which add a squeeze of lemon. 279. — Stewed Pigeons. Stuff the pigeons with the following: — bread-crumbs soaked in milk, the yolk of an egg, pepper, salt, chopped parsley, shallot, and mushroom. Put the pigeons in a stewpan, with a lump of butter or drip- ping, a slice of bacon ; fry them for a few minutes, then add some gravy or good stock and a little wine ; cover them up and stew very gently till done. Strain the gravy, and serve. 280. — Pigeons and Prawns “ en Ragout de Crevettes,” When your pigeons are prepared, cut them in half ; put them in a stewpan, with a glass of light white wine, a glass of stock, parsley, shallot, pepper, salt, and a couple of cloves ; simmer them till done. Strain the gravy. Now in another saucepan put a lump of butter, some button mushrooms, and some skinned prawns ; add a little flour, and the gravy the pigeons were stewed in. Simmer this for about half an hour, tlien thicken it with some cream and a few yolks of eggs ; add some finely chopped parsley and grated I

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