Pigeons aux Poires

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 13 days ago
Not a recipe
No
Ingredients (18)
for pigeons
another way
Instructions (20)
  1. Cut off the feet.
  2. Stuff the pigeons with forcemeat in the shape of a pear.
  3. Roll them in the yolk of an egg and crumbs of bread.
  4. Put in at the lower end to make them look like pears.
  5. Rub your dish with a piece of butter.
  6. Lay the pigeons over the buttered dish, not touching each other.
  7. Bake them.
  8. When done, lay them in another dish.
  9. Pour some good gravy into the dish, thickening with the yolk of an egg.
  10. Take care not to pour the gravy over the pigeons.
Another way
  1. Cut off one leg.
  2. Truss the pigeons to boil, letting the leg come out of the vent.
  3. Fill them with forcemeat.
  4. Tie them with packthread.
  5. Stew them in good broth.
  6. Roll the pigeons in yolks of eggs, well beaten with crumbs of bread.
  7. Lard your stewpan, but not too hot.
  8. Fry your birds to the colour of a popling pear.
  9. Lay them in a dish.
  10. Send up gravy and orange in a terrine with them.
Original Text
Pigeons aux Poires. Let the feet be cut off, and stuff them with forcemeat, in the shape of a pear, rolling them in the yolk of an egg and crumbs of bread, putting in at the lower end to make them look like pears. Rub your dish with a piece of butter, and then lay them over it, but not to touch each other, and bake them. When done, lay them in another dish, and pour some good gravy into it, thickening with the yolk of an egg; but take care not to pour it over the pigeons. Another way. Cut off one leg; truss the pigeons to boil, and let the leg come out of the vent; fill them with forcemeat: tie them with packthread, and stew them in good broth. Roll the pigeons in yolks of eggs, well beaten with crumbs of bread. Lard your stewpan, but not too hot, and fry your birds to the colour of a popling pear; lay them in a dish, and send up gravy and orange in a terrine with them.
Notes
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