European and American cuisine

neat slices and lay them on top the border. Place the well-cleaned feet, neck, and giblets of the ducks in a saucepan over the fire, cover with cold water ; add 1 teaspoonful salt and 1 onion, cook 1 hour; then strain, and use as described above. SQUABS AND PIGEONS. 42] PIGEON OB SQUAB. Pigeon Cutlets with Olives.— Singe, draw, and wash 3 young pigeons, dry them, cut off the necks, wings, and feet, then bone them, leaving the legs on, which are pushed through the skin, to give the form of a cutlet. Lay the cutlets in a pan with 2 ounces of melted butter, place over the fire, and cook 3 minutes on each side ; remove to a plate, press them a little, and set aside to cool. Trim the cutlets neatly 15 minutes before serying ; season them with pepper and salt ; mix the yolk of 1 egg with 1 ounce cold melted butter ; dip the cutlets into the butter, cover with fresh grated bread crumbs, lay them on to a hot broiler, and broil light brown on both sides. Remove the pits from 1 pint of salted olives, soak ½ hour in cold water, place them with boiling water in a saucepan over the fire, cook 5 minutes ; drain and cool in cold water ; when cold, dry and stuff them with chicken or veal forcemeat. Place a saucepan with 1 ounce butter over the fire; add 1 tablespoonful fine-chopped onion, the same of grated carrot and fine-cut ham, 1 bay leaf, 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint white broth and 1 even teaspoonful salt, cook slowly 10 minutes ; then strain the sauce into a clean saucepan, put in the olives, and cook them slowly 8 minutes. Glaze the pigeon cutlets with a little glaze ; dress on a hot dish, and arrange the olives on each side of them ; serve the sauce in a sauce bowl. Pigeon Cutlets i la Dauphine.— Bone and split 3 young fat pigeons, leaving on the legs and drawing them inside through the skin ; lay in a deep frying pan with 2 ounces butter, cook 4 minutes on each side ; then remove ; lay the cutlets on a flat dish, put a light weight over them, and set aside ; when cold trim neatly and cover them with Villeroi sauce (see Villeroi Sauce) ; let them stand in a cool place till the sauce hardens, then dip the cutlets into fresh grated bread crumbs, next into beaten egg, then again into bread crumbs ; fry them light brown in hot fat. Arrange the pigeon cutlets in a row, one overlapping the other, on a hot dish, and place on each side some stewed green peas (about 1 quart of shelled peas in all) or 2 cans of French peas. In place of peas, cooked carrot balls may be taken, or asparagus tops d, la crSme ; also small cauliflower roses or Brussels sprouts may be used. Pigeon Cutlets h la Toringo. — Prepare and cook the cutlets the same as in foregoing recipe ; dress in center of a hot dish ½ pound macaroni à la crème, pour oyer ½ pint of tomato à l'allemande sauce ; arrange the cutlets in a circle around it, and serre with some of the tomato sauce in a sauce bowl.