1028. COMPOTE OF PIGEONS, WITH MUSHROOMS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (17)
  1. Truss the pigeons.
  2. Braise the four pigeons with three quarters of a pound of streaky bacon.
  3. Peel half a pint of button onions.
  4. Parboil the onions in water, drain them, and fry in a little butter over a very slow fire without allowing them to acquire any colour.
  5. Drain the onions on a sieve.
  6. Place the drained onions in a small stewpan with half a bottle of mushrooms and the bacon cut into square dice.
  7. Make enough brown sauce for the entrée using the broth from the pigeons.
  8. Add the brown sauce and a glass of white wine to the onions, mushrooms, and bacon.
  9. Set the mixture to boil very gently by the side of a stove-fire for about ten minutes.
  10. Skim off the grease from the onion mixture.
  11. Place this ragout in a stewpan with the braised pigeons.
  12. When about to send to table, make the compôte of pigeons hot.
  13. Dish up the pigeons with a croûton of fried bread between each.
  14. Put the pieces of bacon in the cavities formed between the pigeons.
  15. Group the mushrooms and onions in the centre.
  16. Pour the sauce over the entrée.
  17. Serve.
Original Text
1028. COMPOTE OF PIGEONS, WITH MUSHROOMS. TRUSS and then braize four pigeons, with three quarters of a pound of streaky bacon. Peel half a pint of button onions, and after they have been parboiled in water, drain and fry them in a little butter over a very slow fire without allowing them to acquire any colour; they must then be drained upon a sieve, and afterwards placed in a small stewpan with half a bottle of mushrooms, and the bacon cut up in square dice. With the broth from the pigeons, make enough brown sauce for the entrée, and as soon as it has been sufficiently worked, add this as well as a glass of white wine to the onions, &c., and set the whole to boil very gently by the side of a stove-fire for about ten minutes: then skim off the grease, and place this ragout in a stewpan with the pigeons. When about to send to table, make the compôte of pigeons hot; dish up the pigeons with a croûton of fried bread between each, put the pieces of bacon in the cavities formed between the pigeons, group the mushrooms and onions in the centre, pour the sauce over the entrée, and serve.
Notes
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