Pigeons de Bordeaux a la Bourgeoise

Name: Pigeons de Bordeaux a la Bourgeoise
Ingredients: Two Bordeaux Pigeons; Half pint of Brown Sauce; Six stoned Olives; Six pieces of Carrot turned in the shape of an olive; Six pieces of Turnip turned in the shape of an olive; Six Mushrooms; Eight small Quenelles shaped in teaspoons; Eight or ten croutons of fried Bread

From High-class cookery recipes, 1897

Recipe appears to be incomplete.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

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As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 38. The excerpt below is the record exactly as published.

Pigeons de Bordeaux a la Bourgeoise. Ingredients. Two Bordeaux Pigeons. Half pint of Brown Sauce. Six stoned Olives. Six pieces of Carrot turned in the shape of an olive. Six pieces of Turnip turned in the shape of an olive. Six Mushrooms. Eight small Quenelles shaped in teaspoons. Eight or ten croutons of fried Bread

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