Pigeons à la Financière

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 (7)
Instructions (6)
  1. Truss the pigeons.
  2. Braise them in stock.
  3. Glaze them.
  4. Dish them up against a block of fried bread.
  5. Pour round half a pint of Financière sauce.
  6. Garnish with small quenelles of forcemeat, truffles, mushrooms, and cockscombs in the centre.
Original Text
Pigeons à la Financière. Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread. Pour round half a pint of Financière sauce, and garnish with small quenelles of forcemeat, truffles, mushrooms, and cockscombs in the centre.
Notes
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