PIGEONS, AU GRATIN, IN A CASE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (20)
  1. Remove all the bones from six young pigeons.
  2. Make some force-meat of fat livers (No. 249).
  3. Stuff the pigeons with this force-meat.
  4. Truss the pigeons.
  5. Gently braise the pigeons for about a quarter of an hour in a small quantity of moistening.
  6. Remove the pigeons onto a dish and place them in the larder to become cold.
  7. Make a circular case of stout paper.
  8. Oil the paper case over.
  9. Place the paper case in the oven for a few minutes to make it firm.
  10. Line the paper case with some of the force-meat.
  11. Place the pigeons in the case in neat order.
  12. Fill up the cavities with the remainder of the force-meat.
  13. Cover them over with very thin layers of fat bacon.
  14. Set the case in the oven to be baked for about half an hour.
  15. Remove the bacon.
  16. Absorb all the grease by gently pressing a clean napkin upon it.
  17. Put the pigeons in their dish.
  18. Place some scollops of mushrooms and truffles, simmered with a spoonful of fine herbs, on the top.
  19. Pour some brown Italian sauce (No. 12) over the entrée.
  20. Serve.
Original Text
PIGEONS, AU GRATIN, IN A CASE. REMOVE all the bones from six young pigeons, then make some force-meat of fat livers (No. 249), and stuff the pigeons with this; they must next be trussed and gently braized for about a quarter of an hour in a small quantity of moistening, after this removed on to a dish and placed in the larder to become cold. Make a circular case of stout paper, oil it over, and place it in the oven for a few minutes to make it firm; line this case with some of the force-meat, and place the pigeons in it in neat order; fill up the cavities with the remainder of the force-meat, cover them over with very thin layers of fat bacon, and then set the case in the oven to be baked for about half an hour. The bacon must then be removed, and all the grease absorbed by gently pressing a clean napkin upon it, and put in its dish. Place some scollops of mushrooms and truffles, simmered with a spoonful of fine herbs on the top, pour some brown Italian sauce (No. 12) over the entrée, and serve.
Notes
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