Bordeaux Pigeons Roasted

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For roasting

fat bacon
watercress or salad ↝ Watercress, raw [Vegetables and Vegetable Products]

For serving

fried croûton
good Espagnol or Piquant sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

Truss and roast as for partridge.
Place a piece of fat bacon on the breasts of each pigeon.
Roast for about fifteen minutes, basting the birds frequently.
When cooked, take up, remove the strings and skewers, remove the bacon, and brown them in front of the fire.
Replace the bacon.
Dish each bird on a fried croûton.
Garnish with watercress or salad.
Serve good Espagnol or Piquant sauce in a sauce-boat.

Original Text

Bordeaux Pigeons Roasted.
(Pigeons de Bordeaux rôtis.)
Truss and roast as for partridge; place a piece of fat bacon on the breasts of each and roast for about fifteen minutes, basting the birds frequently. When cooked, take up, remove the strings and skewers, remove the bacon, and brown them in front of the fire; replace the bacon, and dish each bird on a fried croûton; garnish with watercress or salad, and serve good Espagnol or Piquant sauce in a sauce-boat.

Notes

—