PIGEONS, A LA DUCHESSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Yield
6.0 pigeons
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the pigeons
For garnish and serving
Instructions (15)
  1. Remove the bones entirely from six very young pigeons.
  2. Stuff them with some quenelle force-meat of veal mixed with a spoonful of sauce and some chopped mushrooms.
  3. Sew them up neatly so as to give them an appearance of plumpness.
  4. Put them in a stewpan with some white poêle (No. 230), and braize them very gently over a slow fire for about twenty minutes.
  5. Remove the pigeons on to a dish and allow them to become partially cold.
  6. Cover them all over with a thin coating of reduced Allemande sauce (No. 7).
  7. When this is become set upon them by cooling, roll them first in bread-crumbs, then dip them in beaten egg and bread-crumb them over again.
  8. Place them on a dish in the larder.
  9. About twenty minutes before dinner-time, place the pigeons carefully upon the wire of a frying-pan, and immerse them in plenty of clean hog’s-lard, made quite hot for the purpose.
  10. As soon as they have acquired a light brown colour, remove them from the frying-pan on to a napkin to absorb any grease.
  11. Pile up some Macédoine of vegetables (No. 145) in the centre of the dish.
  12. Place the pigeons round this in circular order with the breasts resting on the bottom of the dish.
  13. Put a decorated fillet of chicken in between each pigeon.
  14. Surmount the entrée with a group of nicely-turned small vegetables.
  15. Pour some Allemande or Béchamel sauce round the base of the entrée, and serve.
Original Text
PIGEONS, A LA DUCHESSE. REMOVE the bones entirely from six very young pigeons; stuff them with some quenelle force-meat of veal mixed with a spoonful of sauce and some chopped mushrooms; sew them up neatly so as to give them an appearance of plumpness; put them in a stewpan with some white poêle (No. 230), and braize them very gently over a slow fire for about twenty minutes; the pigeons must next be removed on to a dish and allowed to become partially cold; they should then be covered all over with a thin coating of reduced Allemande sauce (No. 7), and when this is become set upon them by cooling, roll them first in bread-crumbs, then dip them in beaten egg and bread-crumb them over again, and place them on a dish in the larder. About twenty minutes before dinner-time, place the pigeons carefully upon the wire of a frying-pan, and immerse them in plenty of clean hog’s-lard, made quite hot for the purpose; as soon as they have acquired a light brown colour, remove them from the frying-pan on to a napkin to absorb any grease. Then, pile up some Macédoine of vegetables (No. 145) in the centre of the dish, place the pigeons round this in circular order with the breasts resting on the bottom of the dish; put a decorated fillet of chicken in between each pigeon, surmount the entrée with a group of nicely-turned small vegetables, pour some Allemande or Béchamel sauce round the base of the entrée, and serve.
Notes
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