Pigeons a la Craupidine

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the pigeons

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]

For the stuffing/simmering

sweet herbs
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
eschallots chopped fine
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For coating

yolk of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread rubbed through a fine hair sieve ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For frying

boiling hot lard ↝ Lard [Fats and Oils]

For serving

a good cullis
sharp sauce

Instructions (6)

Cut off the pinions, draw in the legs, cut the breast so as to lay back.
Pass them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh butter, grated nutmeg, lemon juice, pepper, and salt.
Let them simmer till nearly done.
Lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed through a fine hair sieve.
Fry them of a light colour in boiling hot lard (or broil them).
Serve them up with a good cullis and sharp sauce underneath.

Original Text

Pigeons a la Craupidine.

Cut off the pinions, draw in the legs, cut the breast so as to lay back, then pass them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh butter, grated nutmeg, lemon juice, pepper, and salt. Let them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed through a fine hair sieve. Fry them of a light colour in boiling hot lard (or broil them). Serve them up with a good cullis and sharp sauce underneath.

[59]

Notes

—