Pigeons sur Croûtes

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
for roasting
for the croûtes
garnish
for each pigeon
Instructions (6)
  1. Truss half as many pigeons as you have guests, for roasting, and tie a slitted slice of fat bacon over the breast of each.
  2. Toast as many slices of bread as you have pigeons, butter them generously, and spread them pretty thickly with a mixture of parboiled and minced poultry livers, mushrooms, and washed and boned anchovies, with, if liked, a suspicion of finely-minced shallot or chives.
  3. Place these toasts at the bottom of a double roasting tin, with the pigeons on the grid over them, so that as they cook the basting from the pigeons will fall upon them.
  4. They will take from twelve to fifteen minutes to cook, according to size.
  5. As soon as they are ready slice each pigeon in half as quickly as possible, divide each toast in half, lay a half pigeon, cut side down, on each, and dish on a hot dish with a garnish of seasoned watercress.
  6. The frizzled bacon on the breasts may be removed or not as preferred.
Original Text · last edited 4 days ago
Pigeons sur Croûtes.—Truss half as many pigeons as you have guests, for roasting, and tie a slitted slice of fat bacon over the breast of each; toast as many slices of bread as you have pigeons, butter them generously, and spread them pretty thickly with a mixture of parboiled and minced poultry livers, mushrooms, and washed and boned anchovies, with, if liked, a suspicion of finely-minced shallot or chives. Place these toasts at the bottom of a double roasting tin, with the pigeons on the grid over them, so that as they cook the basting from the pigeons will fall upon them. They will take from twelve to fifteen minutes to cook, according to size. As soon as they are ready slice each pigeon in half as quickly as possible, divide each toast in half, lay a half pigeon, cut side down, on each, and dish on a hot dish with a garnish of seasoned watercress. The frizzled bacon on the breasts may be removed or not as preferred. You will need two or three mush- rooms, two anchovies, and one or more livers for each pigeon.
Notes
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