Pigeons, en compote. No. 1.

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.
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Pigeons
Forcemeat
Braise
Sauce
Instructions (9)
  1. Prepare the pigeons by ensuring they are young and white, and entirely take out the inside. Remove the heart and liver to avoid bitterness.
  2. Make forcemeat using veal and fill the pigeons with it.
  3. Place the filled pigeons in a braise with bacon, a slice of lemon, thyme, and bay-leaf.
  4. Stew the pigeons gently for one hour.
  5. Prepare the sauce by sweating cucumbers and mushrooms in a little butter until tender.
  6. Strain the butter from the vegetables.
  7. Add strong gravy and a little flour to the strained butter to thicken the sauce.
  8. Stir in the yolks of two eggs and a little good cream.
  9. Ensure the sauce is well stirred and does not boil after adding the eggs and cream, to prevent curdling.
Original Text
Pigeons, en compote. No. 1. The pigeons must be young and white, and the inside entirely taken out. Let none of the heart or liver remain, which is apt to render them bitter. Make some forcemeat of veal, and fill the pigeons with it; then put them in a braise, with some bacon, a slice of lemon, a little thyme, and bay-leaf, and let them stew gently for an hour. The sauce is made of cucumbers and mushrooms, and they must be sweated in a little butter till tender; then strain it off the butter, and put in some strong gravy and a little flour to thicken it. Lastly, add the[169] yolks of two eggs and a little good cream, which, when put to it, must be well stirred, and not suffered to boil, as it would curdle and spoil the sauce.
Notes
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