Stewed Pigeons with Crayfish

Ingredients

• Blanch your pigeons
• boil in equal quantities of stock
• and white wine
• salt
• pepper
• a bouquet of parsley
• chives
• two heads of cloves
• twelve shelled crayfish
• a little flour
• a pinch of grated nutmeg

Method

1. 1

   Blanch pigeons and beat backs to spread breasts.

2. 2

   Boil in stock and wine, season with salt, pepper, parsley, chives, and cloves.

3. 3

   Remove pigeons, cook mushrooms and crayfish in the sauce, thicken with egg yolks and cream, season, and serve over pigeons garnished with crayfish heads.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 30. The excerpt below is the record exactly as published.

a pinch of grated nutmeg, salt, and black pepper, cover the whole with slices of bacon ; shake the stew-pan occasionally so that the cabbage may not stick to the bottom and get burnt. Dish up the cabbage after cutting off the string. Pass the sauce through a tammy, clear of ail grease, stir in a little thin browning, and pour over the cabbage, 64 THE 366 BILLS OF FARE. MARCH 4. Potage à la française. French soup. Bœuf bouilli sauce Robert. Boiled beef with Robert sauce, Poularde en entrée de broche. Roast fowl with tomato sauce. Carpes frites. Fried carp. Choux de Bruxelles au beurre. Brussels sprouts with butter. Biscuit glacé au chocolat. Savoy or sponge cake glazed with chocolate. : Robert sauce. Brown some slices of onion in butter, and add a little flour. Moisten with stock, white wine, and a few drops of vinegar, boil for half an hour, skim off all grease, season with salt and pepper, stir in a teaspoonful of mustard, and serve. Roast fowl with tomato sauce. Choose à fine fowl, stuff it with butter mixed with the juice of a lemon and a little salt, truss as if for boiling. Rub the breast with lemon juice, sprinkle with salt and pepper, lay slices of lemon on it, with no peel or pips, wrap up in slices ot bacon and a buttered sheet of paper, roast on the spit with the back of the fowl nearest the fire ; it will take about an hour to cook ; remove the bacon, &c., and serve with tomato sauce. Brill, béchamel sauce. Cook a brill in salt and water over a slow fire; do not let it boil, or the fish will break ; drain it, and serve with béchamel sauce (see 16th of August) in a sauceboat. THE 366 BILLS OF FARE. 65 \ MARCH 5. Potage hrunoise. Brunoise soup. Alose à la hollandaise. Boiled shad, Hollandaise sauce. Pigeons en ragoût d’écrevisses, Stewed pigeons and crayhñsh. Rosbif en broche. Roast beef. Salsifis frits. Fried salsifis. Meringues à la crème. Meringues with cream. Boiled shad, Hollandaise sauce. Clean out the shad by the gills, but do not scale it. Boil in salt and water, when quite boiling make a smaller fire and simmer for halfan-hour. Dish up, garnished with fresh parsley and boiled potatoes. Hand some Hollandaise sauce separately. Stewed pigeons with crayfish. Blanch your pigeons and beat the backs so as to spread out the breasts, boil in equal quantities of stock and white wine, and season with salt and pepper, a bouquet of parsley, chives, and two heads of cloves ; when done take them out of the stew- pan and cook some mushrooms, twelve shelled crayfish, and a little flour

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