Ballotines of Pigeon à la Moderne

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Yield
4.0 ballotines
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
for the ballotines
for the farce
for serving
Instructions (9)
  1. Take four boned pigeons, cut them lengthways in two.
  2. Make a farce of half a pound of pork sausage meat, half a spoonful of chopped truffles, the same of mushrooms, a few pieces of tongue cut into dice shapes, a bouquet garni, pepper and salt, and one yolk of an egg, all well mixed together.
  3. Divide the farce into eight equal parts, and fill the halves of the pigeons with it.
  4. Make them into round balls, cutting off the feet.
  5. Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender.
  6. Let them cool, tie them up tightly, and let them get quite cold.
  7. Place one of the feet in each ballotine, and arrange them on a sauté-pan.
  8. Take off the calico, make them hot and glaze them.
  9. Serve with mushrooms and peas, and with a rich brown sauce over them.
Original Text
Ballotines of Pigeon à la Moderne. Take four boned pigeons, cut them lengthways in two, and make a farce of half a pound of pork sausage meat, half a spoonful of chopped truffles, the same of mushrooms, a few pieces of tongue cut into dice shapes, a bouquet garni, pepper and salt, and one yolk of an egg, all well mixed together. Then divide it into eight equal parts, and fill the halves of the pigeons with it; make them into round balls, cutting off the feet. Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender. Then let them cool, tie them up tightly, and let them get quite cold; place one of the feet in each ballotine, and arrange them on a sauté-pan. Take off the calico, make them hot and glaze them, and serve with mushrooms and peas, and with a rich brown sauce over them.
Notes
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