bacon. Now stir an ounce of flour into tbe stewpan, making a
roux with the butter left in it, and when it is mixed moisten
with a pint of broth. Add the stalks and peelings, chopped
small, of half a pound of mushrooms, season with salt and
pepper, stir over the fire till boiling, simmer ten minutes, skim,
and strain through a pointed strainer. Wash out the stewpan,
put the Pigeons into it with the strained sauce, a bunch of
herbs, the pieces of bacon, and a Spanish onion weighing eight
ounces, cut into quarters✪ Bordeaux Pigeons Stewed with Mushrooms and blanched beforehand. Simmer
twenty-five minutes, add the peeled mushrooms, simmer for ten
minutes longer. All being now done, take out the Pigeons, cut
them in halves, lay them on a hot dish, remove the bag of
herbs, and after straining the sauce skim the fat off it. Garnish
the pieces of Pigeon with the mushrooms, bacon, and onion (if
liked), heat up the sauce, pour it over them and serve.
[ Wyvern.]
Roasted Bordeaux Pigeons.—1 Take three Bordeaux
Pigeons, and fill their cavities with this stuffing. Take three
ounces of breadcrumbs soaked in milk, one ounce of cooked fat
bacon cut into very small pieces, the livers of the Pigeons and
one chicken’s liver minced, two ounces of chopped mushroom, a
dessertspoonful of minced garden herbs (or a teaspoonful of
powdered dried herbs), pepper, salt, and one well-beaten egg✪ Roasted Bordeaux Pigeons.
Mix all well together. Tie bacon over the Pigeons’ breasts,
wrap them in buttered paper, and roast briskly for fifteen
minutes, basting with melted butter, and removing the covering
during the last five minutes. Cut each bird in half with a
sharp knife, and lay the halves on crisply-fried croutes of
bread. Garnish with watercress, and serve with clear gravy
and bread sauce. [ Wyvern.']
Or simply roast the Bordeaux Pigeons, and serve them with
almond sauce. For this, take four ounces of Jordan almonds
weighed after scalding and skinning, dry them before the fire,
chop them, and bruise them to a coarse-grained powder in a
mortar. Melt an ounce of butter in a small saute-pan, empty
the almond powder in, and stir patiently over a low fire till the
almond grains turn a pale brown. Then mix in an ounce of
flour, blend well, and add three gills of white broth, seasoning
with a pinch of pepper, half a saltspoonful of mace, and the
T 2
2 7 6 TO PREPARE POULTRY AND GAME
same of salt if required. After bringing to the boil put the
sauce into the bain-marie without straining, and when on
the point of serving stir into it a tablespoonful of cream.
\Wyvern.'\
Chaudfroid of Bordeaux Pigeons. — Stuff them as for
stewing with mushrooms, braise them in broth till quite tender.
Let them get cold, glaze them with the reduced broth. Cut
each in half, and arrange round a centre of chopped aspic jelly.
Bordeaux Pigeons are in season for some months from
the beginning of January.
SMALL BIRDS.
Page 190 · 3 recipe records on this page
Presented as published in 1898. 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
bacon. Now stir an ounce of flour into the stewpan, making a roux with the butter left in it, and when it is mixed moisten with a pint of broth. Add the stalks and peelings, chopped small, of half a pound of mushrooms, season with salt and pepper, stir over the fire till boiling, simmer ten minutes, skim, and strain through a pointed strainer. Wash out the stewpan, put the Pigeons into it with the strained sauce, a bunch of herbs, the pieces of bacon, and a Spanish onion weighing eight ounces, cut into quarters and blanched beforehand. Simmer twenty-five minutes, add the peeled mushrooms, simmer for ten minutes longer. All being now done, take out the Pigeons, cut them in halves, lay them on a hot dish, remove the bag of herbs, and after straining the sauce skim the fat off it. Garnish the pieces of Pigeon with the mushrooms, bacon, and onion (if liked), heat up the sauce, pour it over them and serve. [ Wyvern.]
Roasted Bordeaux Pigeons.—1 Take three Bordeaux Pigeons, and fill their cavities with this stuffing. Take three ounces of breadcrumbs soaked in milk, one ounce of cooked fat bacon cut into very small pieces, the livers of the Pigeons and one chicken’s liver minced, two ounces of chopped mushroom, a dessertspoonful of minced garden herbs (or a teaspoonful of powdered dried herbs), pepper, salt, and one well-beaten egg. Mix all well together. Tie bacon over the Pigeons’ breasts, wrap them in buttered paper, and roast briskly for fifteen minutes, basting with melted butter, and removing the covering during the last five minutes. Cut each bird in half with a sharp knife, and lay the halves on crisply-fried croutes of bread. Garnish with watercress, and serve with clear gravy and bread sauce. [ Wyvern.']
Or simply roast the Bordeaux Pigeons, and serve them with almond sauce. For this, take four ounces of Jordan almonds weighed after scalding and skinning, dry them before the fire, chop them, and bruise them to a coarse-grained powder in a mortar. Melt an ounce of butter in a small saute-pan, empty the almond powder in, and stir patiently over a low fire till the almond grains turn a pale brown. Then mix in an ounce of flour, blend well, and add three gills of white broth, seasoning with a pinch of pepper, half a saltspoonful of mace, and the
T 2
same of salt if required. After bringing to the boil put the sauce into the bain-marie without straining, and when on the point of serving stir into it a tablespoonful of cream. \Wyvern.'\
Chaudfroid of Bordeaux Pigeons. — Stuff them as for stewing with mushrooms, braise them in broth till quite tender. Let them get cold, glaze them with the reduced broth. Cut each in half, and arrange round a centre of chopped aspic jelly.
Bordeaux Pigeons are in season for some months from the beginning of January.
SMALL BIRDS.
Records on this page
Roast PigeonsBordeaux Pigeons Stewed with MushroomsRoasted Bordeaux Pigeons