Pigeons en Surprise

Ingredients

• five pigeons
• five good lettuces
• butter
• parsley
• tarragon
• thyme
• chives
• butter
• salt
• pepper

Method

1. 1

   Pluck and draw pigeons, truss them.

2. 2

   Blanch in boiling water, then boil lettuces.

3. 3

   Cut lettuces without separating leaves, sprinkle inside with minced livers, herbs, butter, salt, and pepper.

4. 4

   Place a pigeon in each lettuce, close, tie securely, and stew in broth for an hour.

5. 5

   Serve with a rich sauce thickened with egg yolks.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 71. The excerpt below is the record exactly as published.

Pigeons en Surprise. Take five pigeons, pluck and draw them, truss them also. Blanch the pigeons for a few minutes in boiling water. Take them out, and in the same water put five good lettuces. Let ADDENDUM. 217 them boil ten minutes, throw them into cold water and then squeeze them in a cloth. Cut them in two without separating the leaves, sprinkle the inside with the following mixture : the livers finely minced together with parsley, tarragon, thyme, chives, etc., and all mixed with a little butter, salt and pepper

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