1032. FILLETS OF PIGEONS, A LA BORGHESE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Trim the fillets, insert the cutlet bone in each, as in the foregoing case, and put them on an earthen dish.
  2. Bone the carcasses of the pigeons, and remove the skin and sinews from the flesh, and with this make some quenelle force-meat (No. 244).
  3. Season the fillets of pigeons with a little pepper and salt, and neatly mask them over with a coating of the force-meat, thus increasing their size about one-fifth.
  4. Cover the bottom of a sauta-pan with some clarified butter, about one eighth of an inch thick, and having allowed this to become quite cold, put in the fillets thus prepared in circular rows, and cover them with some clarified butter, which, however, should not be poured over them until it has become nearly cold.
  5. About a quarter of an hour before sending to table, place a sauta-pan containing the filets upon a rather brisk fire, and allow them to simmer quickly, and when they are done on both sides, drain them upon a napkin, and glaze them brightly.
  6. Dish them up in close circular order, in the same way as cutlets, fill the centre with scallops of truffles, previously tossed over the fire with a small piece of glaze, half a pat of fresh butter, and a spoonful of sauce.
  7. Pour some Madeira sauce (No. 8) round the base of the entrée, and serve.
Original Text
1032. FILLETS OF PIGEONS, A LA BORGHESE. TRIM the fillets, insert the cutlet bone in each, as in the foregoing case, and put them on an earthen dish; next, bone the carcasses of the pigeons, and remove the skin and sinews from the flesh, and with this make some quenelle force-meat (No. 244). Season the fillets of pigeons with a little pepper and salt, and neatly mask them over with a coating of the force-meat, thus increasing their size about one-fifth; cover the bottom of a sauta-pan with some clarified butter, about one eighth of an inch thick, and having allowed this to become quite cold, put in the fillets thus prepared in circular rows, and cover them with some clarified butter, which, however, shonld not be poured over them until it has become nearly cold. About a quarter of an hour before sending to table, place a sauta-pan containing the filets upon a rather brisk fire, and allow them to simmer quickly, and when they are done on both sides, drain them upon a napkin, and glaze them brightly; dish them up in close circular order, in the same way as cutlets, fill the centre with scallops of truffles, previously tossed over the fire with a small piece of glaze, half a pat of fresh butter, and a spoonful of sauce; pour some Madeira sauce (No. 8) round the base of the entrée, and serve
Notes
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