Compote of Pigeons

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

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

Ingredients (13)

for frying

about a small dessertspoonful, and roll each up in the shape of a cork in flour, and dip in well-beaten whole egg and then into freshly made white breadcrumbs ↝ Flour, 00 [Cereal Grains and Pasta]
well-beaten whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried parsley ↝ Parsley, raw [Not included in a food category]

for braising pigeons

some pigeons ready trussed for braising ↝ Squab, (pigeon), meat only, raw [Poultry Products]
an ounce and a half of fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs tied up, say a sprig of thyme, parsley, and two bayleaves
about a quarter of a pound of raw bacon cut up in little square pieces ↝ Beef, bacon, cooked [Bacon]
half a pint of peeled button onions, or two large ones cut up in small squares ↝ Onions, raw [Vegetables and Vegetable Products]
some carrots cut in pea shapes ↝ Carrots, raw [Vegetables and Vegetable Products]
about half a pint of stock
some turnips, prepared similarly to the carrots ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (19)

Arrange the fried items in quantities of about a small dessertspoonful.
Roll each item up in the shape of a cork.
Dip each rolled item in well-beaten whole egg.
Dip each item in freshly made white breadcrumbs.
Put the coated items into a frying basket.
Fry them in clean boiling butter until a pretty golden colour.
Drain the fat from them.
Dish them on a dish-paper or napkin in a ring with fried parsley in the centre.

Compote of Pigeons

Have some pigeons ready trussed for braising.
Put the pigeons in a covered stewpan with an ounce and a half of fat or butter, a bunch of herbs tied up (a sprig of thyme, parsley, and two bayleaves), about a quarter of a pound of raw bacon cut up in little square pieces, half a pint of peeled button onions (or two large ones cut up in small squares), and some carrots cut in pea shapes.
Fry until a nice golden colour.
Add about half a pint of stock and some turnips, prepared similarly to the carrots.
Let the whole simmer for about half an hour.
As the stock reduces, put a little more to it.
Take up the pigeons and remove the string from them.
Dish the pigeons.
Remove the fat from the gravy.
Re-boil the gravy and pour it around the pigeons, with the vegetables and bacon in little bunches.
The fat, herbs, &c., can be put in the stockpot.

Original Text

cold arrange it out in quantities of about a small dessertspoonful, and roll each up in the shape of a cork in flour, and dip in well-beaten whole egg and then into freshly made white breadcrumbs; put them into a frying basket and fry them in clean boiling butter till a pretty golden colour; drain the fat from them and dish them on a dish-paper or napkin in a ring with fried parsley in the centre.

Compote of Pigeons.
(Compote de Pigeons.)
Have some pigeons ready trussed for braising, and put them in a covered stewpan with an ounce and a half of fat or butter, a bunch of herbs tied up, say a sprig of thyme, parsley, and two bayleaves, about a quarter of a pound of raw bacon cut up in little square pieces, half a pint of peeled button onions, or two large ones cut up in small squares, and some carrots cut in pea shapes; fry till a nice golden colour; add about half a pint of stock and some turnips, prepared similarly to the carrots, and let the whole simmer for about half an hour; as the stock reduces put a little more to it; take up the pigeons and remove the string from them; dish them; remove the fat from the gravy, re-boil and pour round the pigeons, with the vegetables and bacon in little bunches. The fat, herbs, &c., can be put in the stockpot.

Notes

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