Pigeons or Quails with Pistachios

Ingredients

• equal units of pounded pistachios
• equal units of bread-crumbs
• seasoned with cayenne
• seasoned with salt
• Yolk of eggs may be used
• carrots cut in shapes

Method

1. 1

   Bone the birds without cutting them.

2. 2

   Use pistachios and bread-crumbs to restore the skins.

3. 3

   Braise gently with carrots and reduce the sauce to a glaze to cover the birds.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.

igeons, or Quails, with Pistachios. — Bone the birds without cutting them, and use equal units of pounded pistachios and bread-crumbs seasoned with cayenne and salt to restore the skins to their original shape. Yolk of eggs may be used to bind the pistachios. Braise the birds very gently with carrots cut in shapes. Reduce the sauce to a glaze, and cover the birds well with it. Pigeons may be carefully cut in two before dressing them on a wall of tomato- rice or braised cabbage. The sauce may he greened with pistachio nuts if the flavour is liked. 22. Quails, Boned. — Bone without breaking the skin. Draw the legs and wings inside, and fill with chicken quenelle and ham forcemeat, to which chopped truffles have been added. Poach in clarified butter, taking care not to let the birds brown, and dish up on a white macedoine with brown sauce. 2;J. Roman supreme. — As No. 27, but mask each fillet with the following preparation : Take 2 units tomato conserve, 1 unit strong gravy, 4 unit salad oil. Pleat over a gentle fire, stir in 2 units yolk of egg and thicken. Or, every alternate fillet may be masked with this and the next with cream bechamel or soubise. 24. Sheep’s Tongues h la Milanese. — Braise eight tongues, after larding them carefully so as to show the lards in two rows down tlie front ot the tongue. The lards may be of bacon, or truffle. M’^hen braised, make an incision down the middle of the tongue, between the lards, and fill with white quenelle forcemeat. Sprinkle with fried bread-crumbs and cheese, and moisten witli melted butter. Push the tongues into the oven, or salamander them. Then glaze the tongues, and serve upright, the thick ends to the middle, on a l)order of Milanese rice. This entree is very pretty if neatly made, as the centre of the tongues can be filled in with reduced celery puree or tomato custard, and the tongues glazed white or brown. 2.5. Souffldes, Cold. — Are made by adding chopped and seasoned game, ham, chicken, lobster, fish, &c., to liquid aspic jelly, adding s 274 The Indian Housekeeper and Cook cieam, and whipping till it is cold. They may also he made of vegehible parce. 26. Sou£9.^es, Hot. — Any kind of pounded meat well seasoned 4 units, eggs 4 units, panadc 1 unit. Mix intimately, reserving the white of egg till the last. Add well whisked. Souffle'es can be steamed or baked, or first steamed then egg-crumbed and fried. 27. Supreme de V olaille. — Fillet two or more fowls into neat thin oval fillets, lay in a stewpan in clarified butter, and just set them ; that is, as soon as the under-part of the fillet is whitened, turn it over and set it on the other side. The fillets should not gain the least colour. Drain, trim, and dish up, with ovals of tongue warmed in stock between each fillet. They should be dished on a border of vegetables, and cream bechamel sauce poured round. The fillets may be decorated to tiiste with truffles, &c. 28. Timbales are made of pipe macaroni or macaroni paste. The latter is seldom seen in India, lloil some pipe macaroni, not too soft, cut into half-inch lengths. Butter a mould, preferably a pudding basin, very thick with butter. Stick the macaroni upright, beginning with the middle and working to the sides, until the w'hole sides .are covered. Then carefully press in some well-seasoned quenelle forcemeat, and steam for half-an-hour. It should turn out quite evenly, showing all the holes of the macaroni. Serve with allemande sauce. 29. Vol-au-vents. — The vol-aii-vent itself comes under the head of puff-paste, and its beauty entirely depends on the cook’s capacity for pastry. It is simply an oval of paste about tv'o inches thick when it goes into the oven, and with an inner oval marked deep with the knife. It should rise at least three times its original height. The top should then be removed and the inside scraped out. The contents may be anything, but are chiefly teaspoon quenelles, cockscombs, truffles, chicken in dice, &c., in white cream sauce or a brown glaze. It is, in fact, a large patty. Vol-au-vents are generally beyond the Indian cook, who seldom arrives at the necessary perfection in pastry. I CHAPTER XXVIII GARNISHES 1. Chartreuse. — Prepare vegetables in a mould as for a moulded macedoine, but fill the inside with braised cabbage or dressed spinach. 2. Chipolata.— Take, in equal units, button mushrooms, roasted chestnuts, red carrots cut into balls, bacon cut into ovals, a few quenelles made in teaspoons, or round forcemeat balls. Warm up with good thick brown sauce and some sherry. 3. Custards, Savoury.— Four units egg, 2 units cream, 1 unit grated cheese. Poach in a mould. Cut to shape when cold. 4. Egg Garnish, White.— Two units white of egg, J unit thick cream, some salt. Mix. Poach till firm. Cut to shapes. Yellow. — Two units yolk, 1 unit cream ; as before. Any flavouring. For soups, &c., or the whites may be whipped very stiff and dropped through a forcing-pipe into boiling milk, then used. 5. Financi^re. — Equal units of mushrooms, cockscombs, truffles, and white quenelles, or sweetbread in dice. Add brown sauce and very little sherry, or allemande sauce or be'chamel. 6. Florentine Rice. — Boiled rice fried with salad oil and a little curry powder. Add grated cheese, and if procurable a few prawns. 7. Jardiniere. — Vegetables prepared as for a macedoine, but with brown sauce. 8. Macddoine. — Equal units of turnips and carrots boiled in stock and cut in fancy shapes, and mixed green vegetables, such as cauliflower nibs, French beans, peas, &c. Add some very thick bechamel sauce, a little mashed potato, and whipped cream. 9. Milanese Macaroni. — Cut in small pieces about one inch long, and the same width, a little cooked macaroni, ham, or tongue, mushrooms, cold chicken, or game. Put them in a saucepan with sufficient good thick white sauce to make them cohere ; add grated 275 276 The Indian Housekeeper and Cook 10. Milanese Rice.— Boiled vice fried with a little butter seasoned with grat

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