They are stuffed with a veal forcemeat, like quenelle mixture.
They are served cut in half with fresh mushrooms or truffles in the centre of the dish.
Original Text
Pigeons—Braised, not Stewed. (Mrs. Weston.)
The poulterer sends them ready boned. They are stuffed with a veal forcemeat, like quenelle mixture, and are served cut in half with fresh mushrooms or truffles in the centre of the dish.