Compotte of Pigeons

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 (10)

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
veal broth
blanched sweetbreads ↝ Sweetbreads [Liver and organ meats]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
truffles
morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
egg balls ↝ Egg, whole, raw [Eggs and omelets]
cullis
the liquor of the pigeons strained

Instructions (7)

Cut off the pinions, draw the legs in close, colour the breast in boiling hot lard, and then blanch and wash them.
Put them in a stewpan, add a little veal broth, and simmer them gently till nearly done.
Make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke bottoms, egg balls, cullis, and the liquor of the pigeons strained.
Season the ragout well to the palate.
Let the ingredients stew for ten minutes.
Add the ragout to the pigeons.
Serve up all together in a deep dish.

Original Text

Compotte of Pigeons.

Cut off the pinions, draw the legs in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stewpan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke[58] bottoms, egg balls, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew for ten minutes, then add them to the pigeons, and serve up all together in a deep dish.

Notes

—