Pigeons a la Sousell

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Yield
4.0 pigeons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Pigeons
Forcemeat
Braising liquid
Glaize
To serve with
Optional frying
Instructions (11)
  1. Bone the legs and wings of four pigeons and draw them.
  2. Fill them with a high-seasoned forcemeat.
  3. Braise them in a half pint of veal stock.
  4. When done enough, take the pigeons out, wipe them dry, and glaize the top.
  5. Serve them up with stewed sorrel underneath.
  6. Strain the liquor they were braised in, skim it free from fat, and reduce it almost to a glaize.
  7. Add the reduced liquor to the sorrel.
Optional frying method
  1. When the pigeons are three parts done, wipe them dry.
  2. Egg and breadcrumb them over.
  3. Fry them in boiling lard.
  4. Serve up with sorrel sauce underneath as above.
Original Text
Pigeons a la Sousell. Bone the legs and wings of four pigeons and draw them in; then fill them with a high-seasoned forcemeat, and braise them in a half pint of veal stock. When done enough, take the pigeons out, wipe them dry, glaize the top, and serve them up with stewed sorrel underneath. N. B. The liquor they were braised in to be strained, skimmed free from fat,[60] and reduced almost to a glaize, and added to the sorrel. (Or they may, when three parts done, be wiped dry, egged and breadcrumbed over, then fried in boiling lard, and served up with sorrel sauce underneath as above).
Notes
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