PIGEONS, A LA GAUTHIER

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Yield
4.0 pigeons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Procure four young fat pigeons, draw, singe, and truss them with their legs thrust inside.
  2. Put a half-pound of fresh butter into a small stewpan with the juice of a lemon, a little mignonette-pepper and salt.
  3. Place this over a stove-fire, and when it is melted, put the pigeons with a garnished faggot of parsley in it.
  4. Cover the whole with thin layers of fat bacon and a circular piece of buttered paper.
  5. Set them to simmer very gently on a slow fire for about twenty minutes, when they will be done.
  6. Drain the pigeons upon a napkin, and after all the grease moisture has been absorbed, place them in the dish in the form of a square.
  7. Place a large quenelle of fowl (decorated with truffles) in between each pigeon.
  8. Fill the centre with a ragout of crayfish-tails (No. 196).
  9. Pour some of the sauce over and round the pigeons, and serve.
Original Text
PIGEONS, A LA GAUTHIER. PROCURE four young fat pigeons, draw, singe, and truss them with their legs thrust inside. Next, put a half-pound of fresh butter into a small stewpan with the juice of a lemon, a little mignonette-pepper and salt; place this over a stove-fire, and when it is melted, put the pigeons with a garnished faggot of parsley in it, cover the whole with thin layers of fat bacon and a circular piece of buttered paper, and set them to simmer very gently on a slow fire for about twenty minutes, when they will be done. The pigeons must then be drained upon a napkin, and after all the grease moisture has been absorbed, place them in the dish in the form of a square, with a large quenelle of fowl (decorated with truffles) in between each pigeon; fill the centre with a ragout of crayfish-tails (No. 196), pour some of the sauce over and round the pigeons, and serve.
Notes
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