Cotelettes de pigeons aux pointes d'asperges.
Pigeons cut in halves, boned, seasoned, and shaped
into cutlets, parbroiled, pressed between two dishes,
egged, crumbed, and baked in clarified butter, served
with a brown sauce (sherry or port wine sauce), and
garnished with stewed asparagus points.
224 PRACTICAL GASTRONOMY
Cotelettes de pigeons aux petits pois.
Pigeon cutlets as above, garnished with green peas.
Cotelettes de p)igeons aux cliampignons.
Pigeon cutlets as above, served with stewed sliced
mushrooms.
Ponding de pigeoiis a VAnglaise
(English pigeon pudding).
Pigeons cut into neat pieces, seasoned, filled into a
pudding basin (hned with suet crust), with thin sHces of
rump steak, chopped parsley, stock, and hard-boiled eggs,
covered with suet crust and boiled.
Cotelettes de pigeons au supreme.
Halves of pigeons, boned, except the legs, flattened,
seasoned, fried, pressed, pared, filled with chicken
salpicon and truffles, shaped into the form of cutlets,
egged, crumbed, fried, and served with veloute sauce,
thickened with cream, Qgg yolks, and butter.
Cotelettes de pigeons a la Provencale.
Halves of pigeons, boned, excepting legs, seasoned,
broiled in oil, pressed, pared into cutlet shapes, im-
mersed in oiled butter, rolled in bread crumbs, and
fried in butter. Served with Proven9ale sauce.
Pigeons a rEspagnole.
Braised pigeons with fiied squares of ham and
Espagnole sauce, diluted with a little white wine and
chilli Adnegar.
Pigeons a la Talleyrand.
Braised pigeons, dished up with a garnishing of
artichoke bottoms, mushroom heads, small squares of
chicken liver and ox-tongue, done in a well-buttered
veloute sauce.
ENTREES : VOLAILLB — POULTRY 225
Chartreuse de pigeons d la Bouennaise.
Braised pigeons, dressed in a border of carrots,
turnips, braised savoy cabbage, and small squares of
boiled pickled pork, all set in a symmetrical row, with
carrots and turnips to the edge, garnished with slices
of smoked pork sausages, and served with demi-glace
sauce.
Pigeons d la Marigny.
Halves of pigeons, seasoned and braised, dressed on
heart-shaped slices of smoked ox-tongue, covered with
oiled paper, and baked in the oven, served with Madere
sauce.
Cornpote de pigeons aux champignons.
Stewed pigeons with mushrooms.
Compote de pigeojis aux petits pois.
Stewed pigeons mth green peas.
Compote de pigeons d VAmericaine.
Stewed pigeons with small squares of fried bacon
and medium-sized onions, slightly sugared and fried in
butter, served with brown sauce mingled with a small
quantity of cranberry jelly.
Compote de pigeons d la hourgeoise.
Boiled pigeons, stewed in brown sauce with claret
wine, small browned onions, and savoury herb flavour-
ing, served with a garniture of cooked carrots, green
peas, and glazed onions.
Compote de pigeons d la rentiere.
Braised pigeons, stewed in savoury sauce, served
with its sauce strained and thickened with a liaison of
egg-yolks and fresh butter.
226 PRACTICAL gastrono:my
Poulets. — CMckens.
Poulet en compote.
Stewed chicken with mushrooms, fried rashers of
bacon, and braised onions.
Poulet d Vestragon.
Stuffed and barded roast chicken, served with
a rich brown gravy sauce flavoured with tarragon
leaves.
Poulet a la Marengo.
Chicken cut into small neat pieces, seasoned and
fried in oil or butter, stewed in rich brown Madeira
sauce, with sliced mushrooms and trulBtles, garnished
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Cotelettes de pigeons aux pointes d'asperges.
Pigeons cut in halves, boned, seasoned, and shaped
into cutlets, parbroiled, pressed between two dishes,
egged, crumbed, and baked in clarified butter, served
with a brown sauce (sherry or port wine sauce), and
garnished with stewed asparagus points.
224 PRACTICAL GASTRONOMY
Cotelettes de pigeons aux petits pois.
Pigeon cutlets as above, garnished with green peas.
Cotelettes de p)igeons aux cliampignons.
Pigeon cutlets as above, served with stewed sliced
mushrooms.
Ponding de pigeoiis a VAnglaise
(English pigeon pudding).
Pigeons cut into neat pieces, seasoned, filled into a
pudding basin (hned with suet crust), with thin sHces of
rump steak, chopped parsley, stock, and hard-boiled eggs,
covered with suet crust and boiled.
Cotelettes de pigeons au supreme.
Halves of pigeons, boned, except the legs, flattened,
seasoned, fried, pressed, pared, filled with chicken
salpicon and truffles, shaped into the form of cutlets,
egged, crumbed, fried, and served with veloute sauce,
thickened with cream, Qgg yolks, and butter.
Cotelettes de pigeons a la Provencale.
Halves of pigeons, boned, excepting legs, seasoned,
broiled in oil, pressed, pared into cutlet shapes, im-
mersed in oiled butter, rolled in bread crumbs, and
fried in butter. Served with Proven9ale sauce.
Pigeons a rEspagnole.
Braised pigeons with fiied squares of ham and
Espagnole sauce, diluted with a little white wine and
chilli Adnegar.
Pigeons a la Talleyrand.
Braised pigeons, dished up with a garnishing of
artichoke bottoms, mushroom heads, small squares of
chicken liver and ox-tongue, done in a well-buttered
veloute sauce.
ENTREES : VOLAILLB — POULTRY 225
Chartreuse de pigeons d la Bouennaise.
Braised pigeons, dressed in a border of carrots,
turnips, braised savoy cabbage, and small squares of
boiled pickled pork, all set in a symmetrical row, with
carrots and turnips to the edge, garnished with slices
of smoked pork sausages, and served with demi-glace
sauce.
Pigeons d la Marigny.
Halves of pigeons, seasoned and braised, dressed on
heart-shaped slices of smoked ox-tongue, covered with
oiled paper, and baked in the oven, served with Madere
sauce.
Cornpote de pigeons aux champignons.
Stewed pigeons with mushrooms.
Compote de pigeojis aux petits pois.
Stewed pigeons mth green peas.
Compote de pigeons d VAmericaine.
Stewed pigeons with small squares of fried bacon
and medium-sized onions, slightly sugared and fried in
butter, served with brown sauce mingled with a small
quantity of cranberry jelly.
Compote de pigeons d la hourgeoise.
Boiled pigeons, stewed in brown sauce with claret
wine, small browned onions, and savoury herb flavour-
ing, served with a garniture of cooked carrots, green
peas, and glazed onions.
Compote de pigeons d la rentiere.
Braised pigeons, stewed in savoury sauce, served
with its sauce strained and thickened with a liaison of
egg-yolks and fresh butter.
226 PRACTICAL gastrono:my
Poulets. — CMckens.
Poulet en compote.
Stewed chicken with mushrooms, fried rashers of
bacon, and braised onions.
Poulet d Vestragon.
Stuffed and barded roast chicken, served with
a rich brown gravy sauce flavoured with tarragon
leaves.
Poulet a la Marengo.
Chicken cut into small neat pieces, seasoned and
fried in oil or butter, stewed in rich brown Madeira
sauce, with sliced mushrooms and trulBtles, garnished