Pigeons sur Croutes
From The "Queen" cookery books: Entrees, 1901
Frizzled bacon on the breasts can be removed if preferred.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Pigeons sur Croutes. — Truss half as many pigeons as you have guests, for roasting, and tie a slitted slice of fat bacon over the breast of each ; toast as many slices of bread as you have pigeons, butter them generously, and spread them pretty thickly with a mixture of parboiled and minced poultry livers, mushrooms, and washed and boned anchovies, with, if liked, a suspicion of finely-minced shallot or chives. Place these toasts at the bottom of a double roasting tin, with the pigeons on the grid over them, so that as they cook the basting from the pigeons will fall upon them. They will take from twelve to fifteen minutes to cook, according to size. As soon as they are ready slice each pigeon in half as quickly as possible, divide each toast in half, lay a half pigeon, cut side down, on each, and dish on a UNCLASSED ENTRIES. 101 liot dish with a garnish of seasoned watercress. The frizzled bacon on the breasts may be removed or not as preferred. Yon will need two or three mush- rooms, two anchovies, and one or more livers for each pigeon
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