Pigeons (en Surprise)

Ingredients

• two plump young pigeons
• two fine large lettuces
• a slice of bacon
• two or three leaves of tarragon
• two shallots
• a spoonful of parsley
• pepper
• salt
• the beaten yolk of an egg
• as much stock as will cover the pigeons
• a bunch of parsley
• a carrot
• an onion
• two cloves
• half a blade of mace

Method

1. 1

   Pluck and draw the pigeons, truss them, and blanch in boiling water.

2. 2

   Make a forcemeat with the livers, bacon, tarragon, shallots, and parsley.

3. 3

   Line the boiled lettuces with forcemeat, place a pigeon inside each, tie, and stew in stock with flavorings until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1196. The excerpt below is the record exactly as published.

Pigeons (en Surprise). — Pluck and draw two plump young pigeons, and truss them as if for boiling. Put them into boiling water for a minute to blanch them, then take them out, put in their places two fine large lettuces, and let these boil for fully fifteen minutes. "Whilst they are boiling, make a forcemeat with the livers of the birds, a slice of bacon, two or three leaves of tarragon, two shallots, and a spoonful of parsley, all finely minced, seasoned with pepper and salt, and bound together with the beaten yolk of an egg. Take up the let- tuces, press the water from them, open them, without taking ofE the leaves, line them with the forcemeat, and place a pigeon inside each lettuce so as to be hid entirely. Tie the ends with thread, and stew all gently together in as much stock as will cover the pigeons. A bunch of parsley, a carrot, an onion, two cloves, and half a blade of roace

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