Pigeons in fricandeau

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 (11)

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
bacon ↝ Beef, bacon, cooked [Bacon]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quart of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little lemon-pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a tea-spoonful of walnut ketchup ↝ Ketchup [Tomato-based condiments]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
some yolks of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (4)

Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them.
Fry them of a fine brown in butter.
Put into the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful of walnut ketchup, cayenne, a little salt, a few truffles, morels, and some yolks of hard eggs.
Pour your sauce with its ingredients over the pigeons, when laid in the dish.

Original Text

Pigeons in fricandeau.

Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them. Fry them of a fine[170] brown in butter: put into the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful of walnut ketchup, cayenne, a little salt, a few truffles, morels, and some yolks of hard eggs. Pour your sauce with its ingredients over the pigeons, when laid in the dish.

Notes

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