939. Pigeons a la Marigny. — Halves of pigeons, seasoned and
braised, dressed on heart-shaped slices of smoked cooked ox-tongue,
covered with oiled paper, and baked in the oven, served with Madere
sauce (No. 237 a).
940. Chartreuse de Pigeons a la Rouennaise. — Braised pigeons,
dressed in the centre of a border composed of carrots, turnips, braised
savoy cabbage, and small squares of boiled pickled pork, all set in a
symmetrical row. Garnish the dish with slices of smoked pork
sausages, and serve with demi-glace sauce (No. 237).
941. Compote de Pigeons a l’Americaine. — Stewed pigeons with
small squares of fried bacon and medium-sized button onions, slightly
sugared and fried in butter. Served with brown sauce mixed with a
small quantity of cranberry jelly.
942. Compote de Pigeons a la Bourgeoise. — Parboiled pigeons,
stewed in brown sauce with a little claret, small fried button onions,
savoury herb flavouring. Served with a garniture of cooked young
carrots, green peas, and glazed button onions.
943. Cotelettes de Pigeons aux Pointes d'Asperges. — Pigeons cut
in halves, boned, seasoned, and shaped into cutlets, and partly
braised. When cold press them between two dishes, egg, crumb, and
bake them in clarified butter. Serve with a brown sauce (flavoured
with sherry or port wine), and garnish with stewed asparagus points.
944. Cotelettes de Pigeons au Supreme. — Halves of pigeons, boned,
except the legs, flattened, seasoned, fried, pressed, pared. Filled with
chicken salpicon and truffles, and shaped into the form of cutlets.
Egged, crumbed, fried, and served with veloutee sauce (No. 206),
thickened with cream, egg yolks, and butter.
945. Pigeons en Matelote. — Pigeons cut into joints, seasoned,
broiled in butter and thin slices of bacon, stewed in a brown sauce,
ENTREES OF POULTRY, ETC. ( HOT DISHES )
335
white wine, chopped chives, parsley, thyme, and mushrooms.
Garnished with fried button onions.
946. Pigeons en Papillotes {Pigeons in Cases). — Pigeons cut in
halves and boned, well seasoned, covered with a mixture of liver
forcemeat (No. 406), chopped shallots and parsley, and sliced button
mushrooms. Dressed in well-buttered paper cases, baked slowly in
the oven, and glazed before serving.
947. Pate de Pigeons chaud. — Parboiled stuffed pigeons cut into
halves filled into a pie-dish with slices of rump steak, parsley,
seasoning, and hard-boiled slices of eggs, and stock, covered with a
rich pie-crust, and baked.
948. Medallions de JPoularde d la Heine. — 1 -pullet or
large fowl, 2 oz. blotter, 4 oz. panade, 1 egg, 1 gill cream, f pint of
asparagus tips, \ pint veloutee or Allemande sauce {Nos. 206 and
204), 1 truffle {large), a little lobster spaion, seasoning , bread for
croutes.
Page 276
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
939. Pigeons a la Marigny. — Halves of pigeons, seasoned and braised, dressed on heart-shaped slices of smoked cooked ox-tongue, covered with oiled paper, and baked in the oven, served with Madere sauce (No. 237 a).
940. Chartreuse de Pigeons a la Rouennaise. — Braised pigeons, dressed in the centre of a border composed of carrots, turnips, braised savoy cabbage, and small squares of boiled pickled pork, all set in a symmetrical row. Garnish the dish with slices of smoked pork sausages, and serve with demi-glace sauce (No. 237).
941. Compote de Pigeons a l’Americaine. — Stewed pigeons with small squares of fried bacon and medium-sized button onions, slightly sugared and fried in butter. Served with brown sauce mixed with a small quantity of cranberry jelly.
942. Compote de Pigeons a la Bourgeoise. — Parboiled pigeons, stewed in brown sauce with a little claret, small fried button onions, savoury herb flavouring. Served with a garniture of cooked young carrots, green peas, and glazed button onions.
943. Cotelettes de Pigeons aux Pointes d'Asperges. — Pigeons cut in halves, boned, seasoned, and shaped into cutlets, and partly braised. When cold press them between two dishes, egg, crumb, and bake them in clarified butter. Serve with a brown sauce (flavoured with sherry or port wine), and garnish with stewed asparagus points.
944. Cotelettes de Pigeons au Supreme. — Halves of pigeons, boned, except the legs, flattened, seasoned, fried, pressed, pared. Filled with chicken salpicon and truffles, and shaped into the form of cutlets. Egged, crumbed, fried, and served with veloutee sauce (No. 206), thickened with cream, egg yolks, and butter.
945. Pigeons en Matelote. — Pigeons cut into joints, seasoned, broiled in butter and thin slices of bacon, stewed in a brown sauce,
ENTREES OF POULTRY, ETC. ( HOT DISHES )
white wine, chopped chives, parsley, thyme, and mushrooms. Garnished with fried button onions.
946. Pigeons en Papillotes {Pigeons in Cases). — Pigeons cut in halves and boned, well seasoned, covered with a mixture of liver forcemeat (No. 406), chopped shallots and parsley, and sliced button mushrooms. Dressed in well-buttered paper cases, baked slowly in the oven, and glazed before serving.
947. Pate de Pigeons chaud. — Parboiled stuffed pigeons cut into halves filled into a pie-dish with slices of rump steak, parsley, seasoning, and hard-boiled slices of eggs, and stock, covered with a rich pie-crust, and baked.
948. Medallions de JPoularde d la Heine. — 1 -pullet or large fowl, 2 oz. blotter, 4 oz. panade, 1 egg, 1 gill cream, f pint of asparagus tips, \ pint veloutee or Allemande sauce {Nos. 206 and 204), 1 truffle {large), a little lobster spaion, seasoning , bread for croutes.