Pigeon en Ragoût de Crevettes

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the pigeon stew

a couple of pigeons
a glass of Sauterne
half a pint of stock
a sprig of parsley
two cloves
pepper
salt
a shalot

For the ragoût sauce

an ounce of butter
a dozen button mushrooms
two or three dozen skinned prawns
a tablespoonful of flour
the gravy the pigeons were stewed in
a gill of cream
two yolks of eggs
some finely chopped parsley
a grate of nutmeg

Instructions (8)

Prepare a couple of pigeons, cut them in half, and put them in a stewpan with a glass of Sauterne, half a pint of stock, a sprig of parsley, two cloves, pepper, salt, and a shalot.
Simmer till cooked.
Strain the gravy.
Now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a saucepan with a tablespoonful of flour and the gravy the pigeons were stewed in.
Simmer this for half an hour.
Then thicken it with a gill of cream and two yolks of eggs.
Add some finely chopped parsley and a grate of nutmeg.
Dish up the pigeons with the mushrooms and prawns in the centre.

Original Text

Pigeon en Ragoût de Crevettes.

Prepare a couple of pigeons, cut them in half, and put them in a stewpan with a glass of Sauterne, half a pint of stock, a sprig of parsley, two cloves, pepper, salt, and a shalot; simmer till cooked, strain the gravy. Now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a saucepan with a tablespoonful of flour and the gravy the pigeons were stewed in; simmer this for half an hour, then thicken it with a gill of cream and two yolks of eggs, add some finely chopped parsley and a grate of nutmeg. Dish up the pigeons with the mushrooms and prawns in the centre.

Notes

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