Pigeons—Stuffed and Boned. (Mrs. Jennings.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

forcemeat

trimmings of the pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
a little calf's liver, or liver of fowls which is more delicate ↝ Liver, beef [Liver and organ meats]
bacon ↝ Beef, bacon, cooked [Bacon]
a little veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]

to set and cook

Half-glaze

Instructions (7)

Fillet as many pigeons as you require.
Set the fillets in a sauté pan in the oven for 5 minutes before the forcemeat is put on.
Drain the fillets on a napkin to take all the butter from them.
Make some forcemeat with the trimmings of the pigeons, a little calf's liver, or liver of fowls which is more delicate, drawn down with bacon, and a little veal and mushrooms and parsley, drawn down together, all pounded and passed through a hair sieve, and flavoured to taste.
Lay forcemeat the size of a quenelle on each fillet.
Place fillets carefully in a sauté pan, with Half-glaze to set them and to cook the forcemeat.
Make quenelle balls of any forcemeat left over and dish them on the top.

Original Text

Pigeons—Stuffed and Boned. (Mrs. Jennings.)
Fillet as many pigeons as you require, and set the fillets in a sauté pan in the oven for 5 minutes before the forcemeat is put on; then drain them on a napkin to take all the butter from them.
Make some forcemeat with the trimmings of the pigeons, a little calf's liver, or liver of fowls which is more delicate, drawn down with bacon, and a little veal and mushrooms and parsley, drawn down together, all pounded and passed through a hair sieve, and flavoured to taste. Lay forcemeat the size of a quenelle on each fillet, and place fillets carefully in a sauté pan, with Half-glaze to set them and to cook the forcemeat.
Make quenelle balls of any forcemeat left over and dish them on the top.

Notes

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