Pigeons, en compote. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Lard, truss, and force the pigeons.
  2. Season and stew them in strong broth.
  3. Prepare a ragout garnished with sippets, sweetbreads, and sprigs of parsley.
  4. Fry the pigeons in a batter of eggs.
  5. Fry the pigeons with sliced bacon.
Original Text
Pigeons, en compote. No. 3. Lard, truss, and force them; season and stew them in strong broth. Have a ragout garnished with sippets, sweetbreads, and sprigs of parsley; then fry the pigeons in a batter of eggs and sliced bacon. You may garnish most dishes in the same way.
Notes
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