Pigeons en Poqueton

Ingredients

• a couple of pigeons trussed for roasting
• some pate de foie gras forcemeat
• some sweetbreads
• some tongue cut into neat pieces
• some button mushrooms
• some more forcemeat on the top, cover it over with slices of bacon
• pour some good gravy inside

Method

1. 1

   Spread forcemeat in a buttered stewpan, arrange pigeons, sweetbreads, tongue, and mushrooms.

2. 2

   Cover with more forcemeat and bacon, bake in a gentle oven.

3. 3

   Season pigeons with pepper and salt, and garlic.

4. 4

   Serve with a rich sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Pigeons en Poqueton. Put some pate de foie gras forcemeat, or any other forcemeat, into a small stewpan, and spread it all over at the bottom and sides, rubbing the stewpan first with butter. Put in a couple of pigeons trussed for roasting, some sweetbreads and tongue cut into neat pieces, and some button mushrooms ; arrange all these tastily in the pan, place some more forcemeat on the top, cover it over with slices of bacon, and bake it in a gentle oven. Before closing it, pour some good gravy in- sid

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