Pigeons à la Soussell

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Yield
4.0 pigeons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Instructions (13)
  1. Bone four pigeons.
  2. Make a forcemeat of some fillet of veal, some ham fat, some grated breadcrumbs, mushrooms, truffles, a shalot, a bouquet garni, a little cayenne, pepper and salt, mixed with butter cooked over the fire and then pounded in a mortar.
  3. Put some of this forcemeat into the pigeons and stew them gently for half an hour.
  4. Take the pigeons out and mask them well with more of the forcemeat.
  5. Brush some beaten egg over each pigeon.
  6. Put them in the fryingpan and fry them in good dripping.
  7. Take the gravy they were stewed in, skim off all fat.
  8. Thicken well with a liaison of cream and eggs.
  9. Season with a little pepper and salt, and mix all together.
  10. Make a mound of spinach purée in the centre of the dish, and place the pigeons around, standing up against the purée.
  11. Take some very small boiled tomatoes, of a good shape, make a wreath round the base.
  12. Place a few button mushrooms on the top of the spinach.
  13. Pour the sauce all round.
Original Text
Pigeons à la Soussell. Bone four pigeons, and make a forcemeat of some fillet of veal, some ham fat, some grated breadcrumbs, mushrooms, truffles, a shalot, a bouquet garni, a little cayenne, pepper and salt, mixed with butter cooked over the fire and then pounded in a mortar; put some of this forcemeat into the pigeons and stew them gently for half an hour. Take the pigeons out and mask them well with more of the forcemeat, brush some beaten egg over each, and put them in the fryingpan and fry them in good dripping. Take the gravy they were stewed in, skim off all fat, thicken well with a liaison of cream and eggs, season with a little pepper and salt, and mix all together. Make a mound of spinach purée in the centre of the dish, and place the pigeons around, standing up against the purée. Take some very small boiled tomatoes, of a good shape, make a wreath round the base, place a few button mushrooms on the top of the spinach, and pour the sauce all round.
Notes
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