Pigeons, biscuit of

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 11 days ago
Not a recipe: No

Ingredients (15)

pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]
strong broth
strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
juice of lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
lemons diced ↝ Lemon, raw [Citrus fruits]
truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
bacon cut as for lard ↝ Beef, bacon, cooked [Bacon]
dried sippets ↝ Pepeao, dried [Vegetables and Vegetable Products]
scalded parsley ↝ Parsley, raw [Not included in a food category]
lemons ↝ Lemon, raw [Citrus fruits]
beet-root ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (8)

Wash, clean, and parboil the pigeons.
Stew the pigeons in strong broth.
Prepare a ragout for the pigeons with strong gravy, artichoke bottoms, and onions.
Season the ragout with the juice of lemons, diced lemons, truffles, mushrooms, morels, and bacon cut as for lard.
Pour the broth into a dish with dried sippets.
Place the pigeons in the dish.
Pour the ragout over the pigeons.
Garnish with scalded parsley, lemons, and beet-root.

Original Text

Pigeons, biscuit of.

Wash, clean, and parboil, your pigeons, and stew them in strong broth. Have a ragout made for them of strong gravy, with artichoke bottoms and onions, seasoning them with the juice of lemons, and lemons diced, truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth into a dish with dried sippets, and, after placing your pigeons, pour on the ragout. Garnish with scalded parsley, lemons, and beet-root.

Notes

—