PIGEONS, A LA CRAFAUDINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (2)
  1. After the pigeons have been cut in halves, lengthwise through the breast, flatten each of these with a cutlet bat, and then remove the bones from the breasts and legs; season with pepper and salt, and simmer them in a sautapan with some clarified butter over the fire until they become partly set; they must then be put in press between two dishes, and when they have become cold, should be bread-crumbed twice: first after being dipped in the beaten eggs, and the second time in clarified butter.
  2. When about to send to table, broil the pigeons of a light colour over a clear fire; then glaze them lightly, and dish them up, pour some Poivrade sauce (No. 29), to which must be added some chopped and parboiled shalots and parsley, and serve.
Original Text
PIGEONS, A LA CRAFAUDINE. AFTER the pigeons have been cut in halves, lengthwise through the breast, flatten each of these with a cutlet bat, and then remove the bones from the breasts and legs; season with pepper and salt, and simmer them in a sautapan with some clarified butter over the fire until they become partly set; they must then be put in press between two dishes, and when they have become cold, should be bread-crumbed twice: first after being dipped in the beaten eggs, and the second time in clarified butter. When about to send to table, broil the pigeons of a light colour over a clear fire; then glaze them lightly, and dish them up, pour some Poivrade sauce (No. 29), to which must be added some chopped and parboiled shalots and parsley, and serve.
Notes
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