Pigeons de Bordeaux à la Maltaise

Ingredients

• 2 Bordeaux pigeons
• 6 preserved artichoke bottoms
• 1 table-spoonful port wine
• 6 fresh eggs
• 1 oz. butter
• 1 gill rich brown sauce
• 1 gill rich veloute or supreme sauce
• seasoning

Method

1. 1

   Truss and roast the pigeons in the usual manner.

2. 2

   Remove bones and skin, and pound the meat in a mortar till quite smooth; then add the butter, and season to taste with pepper, salt and nutmeg.

3. 3

   Boil the eggs till hard, remove the shells, and cut a piece off the bottom to make them stand, cut also a piece off the top so as to scoop out the yolks; put the latter with the pigeon purée again into the mortar, and mix the whole thoroughly with this and the brown sauce; then rub all through a fine sieve and add the wine.

4. 4

   Put the prepared farce in a forcing bag, and fill the whites of egg shapes by means of this.

5. 5

   Place each on an artichoke bottom, force a thin border of farce round the edge, and range them on a buttered saute-pan.

6. 6

   Heat up thoroughly in the oven, previously placing a buttered paper over the top; then dish up and sauce over with hot supreme or velouté sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 63. The excerpt below is the record exactly as published.

Pigeons de Bordeaux ^ la Maltaise. (Bordeaux Pigeons, Maltese style.) 2 Bordeaux pigeons, 6 preserved artichoke bottoms, I table-spoonful port wine, 6 fresh eggs, i oz. butter, i gill rich brown sauce, i gill rich veloute or supreme sauce, seasoning

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