Glazed 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 (6)

For the pigeons

good-seasoned forcemeat
vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
bards of fat bacon

For serving

cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
celery heads ↝ Celery, raw [Vegetables and Vegetable Products]
asparagus tops ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (7)

Put some good-seasoned forcemeat in the pigeons.
Cut off the pinions.
Lay back the legs.
Blanch them.
Roast them gently with vine leaves and bards of fat bacon over them.
When they are to be served up glaize the top part.
Serve them with cullis sauce, or celery heads, or asparagus tops, &c. under them.

Original Text

Pigeons glaized.

Put some good-seasoned forcemeat in the pigeons, cut off the pinions, lay back the legs, blanch them, and roast them gently with vine leaves and bards of fat bacon over them. When they are to be served up glaize the top part, and serve them with cullis sauce, or celery heads, or asparagus tops, &c. under them.

Notes

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