Pigeons à la Merveilleuse

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (8)
  1. Blanch a brace of pigeons, and beat the backs so as to spread out the breasts.
  2. Boil them in equal quantities of stock and Chablis, season with salt and pepper, a sprig of parsley, two shalots, and two cloves.
  3. When cooked, take them out of the stewpan.
  4. Cook some mushrooms, twelve shelled crayfish, and a little flour in the sauce of the pigeons.
  5. Boil for half an hour, reduce and thicken the sauce with yolks of egg and cream.
  6. Season with finely chopped parsley.
  7. Pour the sauce over the pigeons.
  8. Serve garnished with the heads of the crayfish.
Original Text
Pigeons à la Merveilleuse. Blanch a brace of pigeons, and beat the backs so as to spread out the breasts, boil them in equal quantities of stock and Chablis, season with salt and pepper, a sprig of parsley, two shalots, and two cloves; when cooked, take them out of the stewpan, and cook some mushrooms, twelve shelled crayfish, and a little flour in the sauce of the pigeons, boil for half an hour, reduce and thicken the sauce with yolks of egg and cream, season with[Pg 54] finely chopped parsley and pour over the pigeons, and serve garnished with the heads of the crayfish.
Notes
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