Pigeons à la Tatare, with Cold Sauce

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 (18)

For the pigeons

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
grated bread ↝ Bread, vegetable [Yeast breads]

For the sauce

a piece of onion or shalot ↝ Onions, raw [Vegetables and Vegetable Products]
an anchovy
two spoonfuls of pickled cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
five spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
one of water ↝ Water, tap [Tap water]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (8)

Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin.
Season them with salt, pepper, cloves, and mace.
Dip them in melted butter and grated bread.
Lay them on a gridiron, and turn them often.
Should the fire not be clear, lay them upon a sheet of paper buttered, to keep them from being smoked.

For the sauce

Take a piece of onion or shalot, an anchovy, and two spoonfuls of pickled cucumbers, capers, and mushrooms: mince these very small by themselves.
Add a little pepper and salt, five spoonfuls of oil, one of water, and the juice of a lemon, and mix them well together with mustard.
Pour the sauce cold into the dish, and lay the birds, when broiled, upon it.

Original Text

Pigeons à la Tatare, with Cold Sauce.

Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grated bread; lay them on a gridiron, and turn them often. Should the fire not be clear, lay them upon a sheet of paper buttered, to keep them from being smoked. For sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of pickled cucumbers, capers, and mushrooms: mince these very small by themselves; add a little pepper and salt, five spoonfuls of oil, one of water, and the juice of a lemon, and mix them well together with mustard. Pour the sauce cold into the dish, and lay the birds, when broiled, upon it.

Notes

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