1027. PIGEONS, A LA MAINTENON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (13)
  1. Split four young pigeons lengthwise, flatten and bone them.
  2. Season with pepper and salt.
  3. Fry them in a sauta-pan with a little butter, some chopped mushrooms, parsley, and two shalots.
  4. Add a large spoonful of allemande sauce, a little essence of mushrooms, grated nutmeg, and lemon-juice.
  5. Simmer the whole together for five minutes.
  6. Allow them partially to cool.
  7. Trim off the corners from as many sheets of note paper as there are pieces of pigeons.
  8. Oil the paper over with a paint brush.
  9. Place the pigeons in the oiled paper, dividing the sauce equally.
  10. Twist the edges of the paper neatly and firmly so as to secure the sauce from oozing out.
  11. Broil them over a very moderate fire.
  12. Dish them up in close circular order upon a napkin.
  13. Send to table with some brown Italian sauce (No. 12), separately in a boat.
Original Text
1027. PIGEONS, A LA MAINTENON. SPLIT four young pigeons lengthwise, flatten and bone them, and then season with pepper and salt; fry them in a sauta-pan with a little butter, some chopped mushrooms, parsley, and two shalots, and when this is done, add a large spoonful of allemande sauce, a little essence of mushrooms, grated nutmeg, and lemon-juice; simmer the whole together for five minutes, and allow them partially to cool. Next, trim off the corners from as many sheets of note paper as there are pieces of pigeons, and after the paper has been oiled over with a paint brush, place the pigeons in them—dividing the sauce equally; twist the edges of the paper neatly and firmly so as to secure the sauce from oozing out, and broil them over a very moderate fire; dish them up in close circular order upon a napkin, and send to table with some brown Italian sauce (No. 12), separately in a boat.
Notes
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