Pigeons Stuffed with Forcemeat

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For the pigeons
For the gravy
For garnish
For variation
Instructions (14)
  1. Cut off the feet of your pigeons.
  2. Stuff them with forcemeat in the shape of a pear.
  3. Roll them in the yolk of an egg, and then in crumbs of bread.
  4. Put them into a dish well buttered, but do not let them touch each other.
  5. Send them to the oven.
  6. When they are enough, lay them in a dish.
  7. Pour in good gravy, thickened with the yolk of an egg, or butter rolled in flour.
  8. Do not pour your gravy over the pigeons.
  9. Garnish with lemon.
Variation
  1. Lay one pigeon in the middle, the rest round.
  2. Place stewed spinach between the pigeons.
  3. Put poached eggs on the spinach.
  4. Garnish with notched lemon and orange cut into quarters.
  5. Serve with melted butter in boats.
Original Text
CUT off the feet of your pigeons, and stuff them with forcemeat in the shape of a pear; roll them in the yolk of an egg, and then in crumbs of bread. Put them into a dish well buttered, but do not let them touch each other, and send them to the oven. When they are enough, lay them in a dish, and pour in good gravy, thickened with the yolk of an egg, or butter rolled in flour; but do not pour your gravy over the pigeons. Garnish with lemon.—This is a very genteel dish, and may be improved by the following variation: Lay one pigeon in the middle, the rest round, and stewed spinach between, with poached eggs on the spinach. Garnish with notched lemon and orange cut into quarters, and have melted butter in boats.
Notes
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