Pigeons, Prieandeau of

Ingredients

• four plump young pigeons
• a table-spoonful of shred parsley
• salt
• cayenne
• slices of fat bacon
• a thin layer of veal
• a pint of good stock
• any bones or trimmings of meat or poultry
• a blade of mace
• a bunch of parsley
• a sprig of thyme
• a glass of sherry
• pepper
• salt

Method

1. 1

   Pluck and draw the pigeons, stuff with forcemeat, truss, and line a braising-pan with bacon and veal.

2. 2

   Place pigeons, add stock and flavorings, cover, and stew gently for an hour.

3. 3

   Glaze and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 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, Prieandeau of.— Pluck and draw four plump yoimg pigeons, and stuii them ^^•ith a forcemeat made of the livers of the birds, finely minced, mixed ■w'ith an equal qiiantity of finely-shred suet and of finely-grated bread- crumbs, a table-spoonful of shred parsley, and a pinch of powdered thyme. Season the mixture 37 with salt and cayenne, and bind it together with beaten yolk of egg. Truss the pigeons as if for roasting, and lard their breasts deli- cately with very slender lardoons. Line the bottom of a braising-pan with slices of fat bacon. Place a thin layer of veal on this, and then the pigeons, breast to breast. Put another layer of veal and of bacon over the pigeons, pour upon them a pint of good stock, and add any bones or trimmings of meat or poultry that may be at hand, together with a blade of mace, a bunch of parsley, a sprig of thyme, a glass of sherry, and a little pepper

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