Truss the pigeons as for roasting, put them in an earthenware stewpan (casserole de terre faience) containing the butter (heated) ; let them take colour over a brisk fire, and cook in the oven for ten minutes. Take up the pigeons, untruss, and cut them into neat joints ; peel the onion, and fry a nice brown in the butter, or else cook it with the pigeon at the beginning. Pour off the fat (butter), blanch the cabbage and divide it into six portions ; fry the bacon, roll up each slice of bacon in a portion of cabbage, arrange these in a layer in the earthenware pan, place the joints of pigeon on top, moisten with the stock, sauce, and the wine. Season with pepper, salt, and a little grated nutmeg ; cover the pan and set it in the oven to cook for about half an hour. Remove any fat that may float on the surface, and send the casserole to table as it leaves the' oven. 934. Pigeons d la Polonaise. — 2 Bordeaux pigeons, 4 oz. streaky bacon, 8 oz. chicken livers or calf’s liver, 1 small onion, 1 egg, 1 oz. butter, bread-crumbs, seasoning, frying-fat, demi-glace sauce (No. 237). Bone the pigeons, cut the bacon into small pieces, and fry in a saute-pan with a little butter ; when almost done add a finely-minced onion, and fry likewise. Now add the liver, previously cleaned and sliced ; season with finely powdered savoury herbs, salt, and pepper, and cook over a quick fire for a few minutes. Put this in a mortar and pound till fine, then rub through a hair sieve or fine wire sieve. Fill the pigeons with this farce, truss them, and roast them in the oven, basting them frequently with oiled butter. When nearly done take up and let cool. Brush over with beaten egg, and roll in bread* crumbs. Fry them in deep fat (which must be hot) for about ten minutes, then take up, strain, untruss the birds, and dish up ; pour some sauce round the dish, or send some separately to the table. 935. Pigeons en Casserole d la Bogale. — 2 Bordeaux pigeons, ^ fowl (large), 2 oz. panade, £ gill bechamel sauce (No. 202), ENTREES OF POULTRY, ETC. ( HOT DISHES) 333 1 egg, 2 finely -chopped shallots, a small bunch savoury herbs, ( bouquet garni), 8 to 10 pressed mushrooms, 2 oz. bacon, 1 wine- glassful Marsala -or sherry, 2 oz. butter, k pint demi-glace sauce (No. 237), s✪ Pigeons en Casserole a la Beigeeasoning. Truss the pigeons, then cut them up into neat joints and fry the pieces in a saute-pan for a few minutes a nice golden colour. In an earthenware pan (French casserole) fry the shallots a pale brown with the bacon, cut into slices, pour off the butter, and lay in the piece of pigeon, the mushrooms (cut into slices), and the bouquet of herbs ; season to taste with pepper and salt, and moisten with the sauce and the wine. Put it in the oven and cook for ten minutes, then remove the herbs, and put the chicken farce on top of the pigeons ; return to the oven, and cook very gently from thirty to forty minutes. Send to table in the casserole in which the dish is cooked.

AI-modernized reading of the original text

Truss the pigeons as for roasting, put them in an earthenware stewpan (casserole de terre faience) containing the butter (heated) ; let them take colour over a brisk fire, and cook in the oven for ten minutes. Take up the pigeons, untruss, and cut them into neat joints ; peel the onion, and fry a nice brown in the butter, or else cook it with the pigeon at the beginning. Pour off the fat (butter), blanch the cabbage and divide it into six portions ; fry the bacon, roll up each slice of bacon in a portion of cabbage, arrange these in a layer in the earthenware pan, place the joints of pigeon on top, moisten with the stock, sauce, and the wine. Season with pepper, salt, and a little grated nutmeg ; cover the pan and set it in the oven to cook for about half an hour. Remove any fat that may float on the surface, and send the casserole to table as it leaves the' oven. 934. Pigeons d la Polonaise. — 2 Bordeaux pigeons, 4 oz. streaky bacon, 8 oz. chicken livers or calf’s liver, 1 small onion, 1 egg, 1 oz. butter, bread-crumbs, seasoning, frying-fat, demi-glace sauce (No. 237). Bone the pigeons, cut the bacon into small pieces, and fry in a saute-pan with a little butter ; when almost done add a finely-minced onion, and fry likewise. Now add the liver, previously cleaned and sliced ; season with finely powdered savoury herbs, salt, and pepper, and cook over a quick fire for a few minutes. Put this in a mortar and pound till fine, then rub through a hair sieve or fine wire sieve. Fill the pigeons with this farce, truss them, and roast them in the oven, basting them frequently with oiled butter. When nearly done take up and let cool. Brush over with beaten egg, and roll in bread* crumbs. Fry them in deep fat (which must be hot) for about ten minutes, then take up, strain, untruss the birds, and dish up ; pour some sauce round the dish, or send some separately to the table. 935. Pigeons en Casserole d la Bogale. — 2 Bordeaux pigeons, ^ fowl (large), 2 oz. panade, £ gill bechamel sauce (No. 202), ENTREES OF POULTRY, ETC. ( HOT DISHES) 1 egg, 2 finely -chopped shallots, a small bunch savoury herbs, ( bouquet garni), 8 to 10 pressed mushrooms, 2 oz. bacon, 1 wineglassful Marsala -or sherry, 2 oz. butter, k pint demi-glace sauce (No. 237), seasoning. Truss the pigeons, then cut them up into neat joints and fry the pieces in a saute-pan for a few minutes a nice golden colour. In an earthenware pan (French casserole) fry the shallots a pale brown with the bacon, cut into slices, pour off the butter, and lay in the piece of pigeon, the mushrooms (cut into slices), and the bouquet of herbs ; season to taste with pepper and salt, and moisten with the sauce and the wine. Put it in the oven and cook for ten minutes, then remove the herbs, and put the chicken farce on top of the pigeons ; return to the oven, and cook very gently from thirty to forty minutes. Send to table in the casserole in which the dish is cooked.

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Pigeons en Casserole a la Beige

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