1034. FILLETS OF PIGEONS, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Prepare the fillets of pigeons according to the preceding directions.
  2. Simmer the fillets briskly over a sharp fire until firmly set, but not more than half done.
  3. Remove the fillets from the sauté-pan onto an earthen dish.
  4. Dip each fillet separately in a light batter mixed with good cream.
  5. Fry the dipped fillets crisp in plenty of clean hog's-lard heated to a high temperature.
  6. Drain the fried fillets on a napkin.
  7. Dish the fillets in a close circle.
  8. Fill the center with a purée of green peas, artichokes, or asparagus, or with a Jardinière or Macédoine.
  9. Serve with stewed peas or dressed young Windsor beans.
  10. Pour some bright half-glaze (made from the carcasses) under the entrée.
  11. Serve.
Original Text
1034. FILLETS OF PIGEONS, A L'ALLEMANDE. PREPARE these in all respects according to the foregoing directions, and when the fillets have briskly simmered over a sharp fire, so as to become firmly set before they are more than half done, they must be immediately removed from the sauta-pan on an earthen dish, and after being separately dipped in some light-made batter mixed with good cream, should be fried crisp in plenty of clean hog's-lard made quite hot for the purpose; when done, drain them upon a napkin, and dish them up in a close circle; fill the centre with a purée of green peas, artichokes, or asparagus, with either a Jardinière, or Macédoine, stewed peas or dressed young Windsor beans; pour some bright half-glaze (made from the carcasses) under the entrée, and serve.
Notes
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