1031. FILLETS OF PIGEONS, A LA VILLEROI

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Fillet six pigeons, remove the thin skin from them and also the sinew from the under fillet, which must, however, be left adhering to the upper.
  2. Flatten them slightly with a small bat, or the handle of a knife, dipped in water, and trim them.
  3. Cover them entirely with a coating of D'Uxelles sauce (No. 16).
  4. When this has become firm, set upon the fillets by cooling, they should be bread-crumbed twice; once, after being dipped in beaten eggs, and then after being dipped in clarified butter.
  5. Use the bones from the legs to imitate the bones of cutlets.
  6. Place the fillets carefully in a sauta-pan lined with clarified butter.
  7. Just before sending to table, fry the fillets of a light colour on both sides.
  8. Drain them on paper, glaze them lightly and dish them up in a close circle.
  9. Fill the centre with a Macédoine of vegetables, asparagus-peas, French beans, or stewed peas.
  10. Pour some bright half-glaze (made from the carcasses of the pigeons) round the entrée, and serve.
Original Text
1031. FILLETS OF PIGEONS, A LA VILLEROI. FILLET six pigeons, remove the thin skin from them and also the sinew from the under fillet, which must, however, be left adhering to the upper; flatten them slightly with a small bat, or the handle of a knife, dipped in water, and trim them; they must then be covered en-tirely with a coating of D'Uxelles sauce (No. 16), and when this has become firm, set upon the fillets by cooling, they should be bread-crumbed twice; once, after being dipped in beaten eggs, and then after being dipped in clarified butter. Use the bones from the legs to imitate the bones of cutlets, and place the fillets carefully in a sauta-pan lined with clarified butter. Just before sending to table, fry the fillets of a light colour on both sides, drain them on paper, glaze them lightly and dish them up in a close circle; fill the centre with a Macédoine of vegetables, asparagus-peas, French beans, or stewed peas; pour some bright half-glaze (made from the carcasses of the pigeons) round the entrée, and serve.
Notes
—