1030. ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Braize the pigeons together with a piece of streaky bacon (after it has been parboiled).
  2. Prepare a quart of young peas for stewing in the usual way.
  3. Add about half a pint of the liquor from the pigeons to the peas to moisten and flavour them.
  4. Stew the peas until all their moisture has been boiled down to a glaze.
  5. Thicken the peas by adding two ounces of fresh butter kneaded with a dessert-spoonful of flour.
  6. Cut the bacon into fluted oval scallops.
  7. Dish up the pigeons, first placing some of the peas in the centre of the dish to support them upright.
  8. Place the scallops of bacon in rows between the pigeons, or round them.
  9. Pile the peas up in the centre.
  10. Pour some bright Espagnole sauce, worked with some of the liquor from the pigeons, round the entrée.
  11. Glaze the pigeons and the bacon.
  12. Serve.
Original Text
1030. ANOTHER METHOD. BRAIZE the pigeons together with a piece of streaky bacon (after it has been parboiled); when these are done, prepare a quart of young peas for stewing in the usual way, to which add about half a pint of the liquor from the pigeons to moisten and flavour them with, and when these have been stewed, and all their moisture boiled down to a glaze, thicken them by adding two ounces of fresh butter kneaded with a dessert-spoonful of flour; cut the bacon into fluted oval scallops, dish up the pigeons, first placing some of the peas in the centre of the dish to support them upright, then place the scallops of bacon in rows between the pigeons, or round them; pile the peas up in the centre; pour some bright Espagnole sauce, worked with some of the liquor from the pigeons, round the entrée, glaze the pigeons and the bacon, and serve.
Notes
—