Fillets of Pigeons à l’Américaine

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

Source: Mrs. A.B. Marshall's cookery book
Yield: 1.0 person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the fillets

breast fillets from the pigeons
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little chopped eschalot
fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
farce of game or poultry livers ↝ Game meat, moose, raw [Lamb, Veal, and Game Products]
well-beaten whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

a border of potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a purée of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
American sauce ↝ Fish, shad, american, raw [Finfish and Shellfish Products]

Substitutions

Partridge and grouse may be served in the same way. ↝ Pheasant, raw, meat and skin [Poultry Products]
Partridge and grouse may be served in the same way. ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]

Instructions (12)

Take the breast fillets from the pigeons.
Season them with a little pepper, salt, a very little chopped eschalot, fresh mushrooms, and parsley.
Put about an ounce and a half of butter in a sauté pan.
Lightly sauté the fillets on both sides.
Put to press until cool.
Trim the fillets, if necessary.
Mask them over thinly with farce of game or poultry livers.
Smooth it with a warm knife.
Dip the fillets in well-beaten whole egg and breadcrumb; do this twice.
When ready fry them in clarified butter till a pretty golden colour.
Allow one to each person.
Dish on a border of potato with a purée of spinach in the centre, and serve American sauce round the base.

Original Text

Fillets of Pigeons à l’Américaine.
(Filets de Pigeons à l’Américaine.)
Take the breast fillets from the pigeons; season them with a little pepper, salt, a very little chopped eschalot, fresh mushrooms, and parsley; put about an ounce and a half of butter in a sauté pan, lightly sauté the fillets on both sides, then put to press until cool. Trim the fillets, if necessary, and then mask them over thinly with farce of game or poultry livers, and smooth it with a warm knife; then dip the fillets in well-beaten whole egg and breadcrumb; do this twice, and when ready fry them in clarified butter till a pretty golden colour; allow one to each person; dish on a border of potato with a purée of spinach in the centre, and serve American sauce round the base. Partridge and grouse may be served in the same way.

Notes

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