52 Entrées

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 (28)
d'Uxelles sauce
coating for cutlets
rich brown sauce
farce for pigeons
tomato sauce
à la milanaise
bed of tomato sauce and macaroni
demi-glace
à la chipolata
à la flamande
à la Montglas mince
garnish for grilled pigeons
Instructions (11)
  1. Brush each cutlet over with egg and then fine breadcrumbs.
  2. Fry in plenty of hot fat till of a golden brown (about twelve to fifteen minutes).
  3. Serve with rich brown sauce, strongly flavoured with mushrooms, shallot, and tomatoes, with a dash of white wine and a spoonful of capers added at the last, and a garnish of broiled mushrooms.
  4. If the pigeons are boned and coated with a liver or foie gras farce, fried, and served with tomato sauce they are called à la moderne.
  5. Pigeons may be cooked and served with any variety of sauce and garnish.
  6. For example à la milanaise: spread with a liver forcemeat (not foie gras), fried, and served on a bed of well cooked macaroni mixed with white sauce strongly flavoured with grated cheese, strips of ham, and truffles, with the cheese sauce round.
  7. Or on a bed of tomato sauce and macaroni, with a demi-glace poured round.
  8. Or à la chipolata, with a rich espagnole and a chipolata garnish.
  9. Or à la flamande, with a good strong brown gravy (not thickened sauce) and a garnish of stewed cabbage, and carrots, turnips, tiny onions, etc., first cooked, then tossed in enough butter with a tiny pinch of sugar, to glaze them.
  10. Or à la Montglas, when the rest of the flesh carefully picked from the carcasses of the birds is made into a rich mince with stock (made with the bones of the pigeons and a little strong stock, flavoured like an espagnole sauce), into which you stir some sliced truffles.
  11. Or if cut in half, without boning, the pigeons may be grilled and served on a bed of spinach with tartare, mayonnaise, Cazanove.
Original Text · last edited 4 days ago
52 ENTRÉES. rather stiff d'Uxelles sauce, and when this has set a little, brush each cutlet over with egg and then fine breadcrumbs, and fry in plenty of hot fat till of a golden brown (about twelve to fifteen minutes) and serve with rich brown sauce, strongly flavoured with mushrooms, shallot, and tomatoes, with a dash of white wine and a spoonful of capers added at the last, and a garnish of broiled mushrooms. If the pigeons are boned and coated with a liver or foie gras farce, fried, and served with tomato sauce they are called à la moderne; in short, pigeons may be cooked and served with any variety of sauce and garnish, for example à la milanaise, spread with a liver forcemeat (not foie gras) fried, and served on a bed of well cooked macaroni mixed with white sauce strongly flavoured with grated cheese, strips of ham, and truffles, with the cheese sauce round; or on a bed of tomato sauce and macaroni, with a demi-glace poured round; or à la chipolata, with a rich espagnole and a chipolata garnish; or à la flamande, with a good strong brown gravy (not thickened sauce) and a garnish of stewed cabbage, and carrots, turnips, tiny onions, etc., first cooked, then tossed in enough butter with a tiny pinch of sugar, to glaze them; or à la Montglas, when the rest of the flesh carefully picked from the carcasses of the birds is made into a rich mince with stock (made with the bones of the pigeons and a little strong stock, flavoured like an espagnole sauce), into which you stir some sliced truffles; or if cut in half, without boning, the pigeons may be grilled and served on a bed of spinach with tartare, mayonnaise, Cazanove,
Notes
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