PIGEONS, A LA SEVILLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
for braizing pigeons
for Spanish ragout
for serving
Instructions (13)
  1. Prepare the pigeons in the same way as the foregoing recipe, except that they must be braised in some white mirepoix (No. 236).
  2. Cover the pigeons with thin layers of fat bacon and moisten them only half their depth.
  3. Braise them gently for about twenty minutes, frequently basting them with their own liquor.
  4. When the pigeons are done, drain them upon a napkin, remove the strings, and dish them up with their backs resting up against a small croustade of fried bread, previously made fast on the bottom of the dish.
  5. Garnish with a Spanish ragout, place a large crayfish between each pigeon, and a decorated minion fillet of fowl upon their breasts, surmount the whole with a small larded sweetbread, and serve.
Spanish Ragout
  1. The ragout consists of small truffles, carrots, pieces of ham, mushrooms, and few boiled garbanzos or yellow peas.
  2. These must be first slightly fried in a little oil.
  3. Add a spoonful of Tomata sauce, a glass of Malaga or Madeira, with a pinch of the powder of the sweet red Pimento, and a piece of glaze.
  4. Simmer the whole together over a slow fire until the carrots are done.
  5. Skim off all the grease.
  6. Add a small ladleful of finished Espagnole sauce (No. 3), and two dozen cloves of garlic, previously boiled in water.
  7. Allow the ragout to boil gently by the side of the stove for five minutes longer.
  8. After it has been skimmed, add the juice of half a lemon, and use it as directed.
Original Text
PIGEONS, A LA SEVILLE. THESE are prepared, in the first instance, in the same way as the foregoing, excepting that they must be braized in some white mirepoix (No. 236), and they should be also covered with thin layers of fat bacon and only moistened half their depth; braize them gently for about twenty minutes, frequently basting them with their own liquor. When the pigeons are done, drain them upon a napkin, remove the strings, and dish them up with their backs resting up against a small croustade of fried bread, previously made fast on the bottom of the dish; garnish with a Spanish ragout, place a large crayfish between each pigeon, and a decorated minion fillet of fowl upon their breasts, surmount the whole with a small larded sweetbread, and serve. The ragout above alluded to consists of small truffles, carrots, pieces of ham, mushrooms, and few boiled garbanzos or yellow peas; these must be first slightly fried in a little oil, and a spoonful of Tomata sauce, a glass of Malaga or Madeira, with a pinch of the powder of the sweet red Pimento, and a piece of glaze added; simmer the whole together over a slow fire until the carrots are done; then skim off all the grease, add a small ladleful of finished Espagnole sauce (No. 3), and two dozen cloves of garlic, previously boiled in water; the ragout must be allowed to boil gently by the side of the stove for five minutes longer; then after it has been skimmed, add the juice of half a lemon, and use it as directed.
Notes
—