The Swedish, French, American cook book

Secure nice fat pigeons; wash, pick, and clean; remove the in¬ sides; tie up plump; put in a frying pan with some bacon fat, butter, pepper, and salt and brown until golden. Remove the pigeons from the frying pan; add two tablespoons flour to the pan, some nice rich stock, half cup sherry, pepper and salt, and make a nice sauce. Put the pigeons in an iron pot, strain the sauce on top of the pigeons, add four nice-sized onions, one large carrot (cut in dices), one pound peeled button mushrooms, cover the pot well and let simmer slowly from one and a half to two hours until the pigeons are tender, almost cooked enough to fall in pieces. Take the pigeons out; remove the string; glaze them with a nice brown glaze made from the pan; put in the hot oven for about five minutes. Place them on a piece of toast on a platter with a bunch of watercress in the centre; remove the onions, carrots, and mushrooms from the sauce, skim and strain the gravy, pour it all around with the mushrooms. Serve for luncheon or dinner with potatoes and green vegetables. Pigeon Cutlets ( Cotelettes de Pigeon) a la Barnegat Clean and wash the pigeons well; put in hot water (sufficient to cover them) with onions, sherry, bay leaves, pepper, and salt; let simmer slowly until well done; leave in the juice until cold. Then take out, remove breast bone, take wing bone off, leaving just the leg and breast in the shape of a cutlet; roll in egg and bread crumbs and fry in very hot fat until golden brown. In the meantime, make a brown sauce from the stock the pigeons have cooked in, flavor highly with wine, and add about one dozen shallots. Arrange the pigeons on a platter, one resting on top of another; pour sauce a la fumet all over; garnish with parsley and a paper frill on each cutlet. Serve as entree for luncheon or dinner. Pigeon Cutlets ( Cotelettes de Pigeon ) a la Perigueux Cook the cutlets [see recipe: Cotelettes de Pigeon au Fumet de Gibier], leave in the juice until cold. When cold, remove the bones, leaving only the leg bones in; trim in shape of cutlets, stuff the top of each with a chicken mousse, then roll in egg and bread crumbs and fry in hot fat. Cut from a large loaf of bread a piece about five inches in height; scoop out; trim and scallop on top; fry in hot fat golden brown; fill the crouton with a puree of cucumbers, sprinkle with parsley on the top. Serve the cutlets of pigeons all around; garnish with a paper frill on the bone of each cutlet, with a nice rich brown Perigueux sauce. Pigeon Cutlets with Green Peas Cotelette de Pigeon aux Petits Pois Cook, stuff, and fry the cutlets [see recipe: Pigeon Cutlets a la Perigueux]; arrange in a circular style on a platter, with a paper frill in each and with green peas in the centre; garnish with parsley. Serve as an entree for luncheon or dinner. This can also be served as Cotelette de Pigeon a l’ltalienne; it is then served with noodles and cheese in the centre and with sauce italienne. Pigeon Pie with Mushrooms, h la Ericsson Hammond Pate de Pigeon aux Champignons, a la Ericsson Hammond