Pigeons, à la Crapaudine

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 (13)

For cooking the pigeons

some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
shalots
mushrooms, all chopped together very fine ↝ Mushrooms, raw [Other vegetables and combinations]
fine bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Cut the birds open down the back, and draw the legs through the skin inside, as you would do a boiled fowl.
Put some butter, a little parsley, thyme, shalots, and, if you can have them, mushrooms, all chopped together very fine, into a roomy saucepan.
Put the pigeons in this, and let them sweat in the butter and herbs for about five minutes.
While they are warm and moist with the herbs and butter, cover them all over with fine bread crumbs; sprinkle a little salt upon them, and boil them on a slow fire.
Prepare the sauce by sweating either mushrooms or cucumbers in butter till quite tender, then adding a little gravy, cream, and flour.

Original Text

Pigeons, à la Crapaudine.

Cut the birds open down the back, and draw the legs through the skin inside, as you would do a boiled fowl, then put into a roomy saucepan some butter, a little parsley, thyme, shalots, and, if you can have them, mushrooms, all chopped together very fine. Put the pigeons in this, and let them sweat in the butter and herbs for about five minutes. While they are warm and moist with the herbs and butter, cover them all over with fine bread crumbs; sprinkle a little salt upon them, and boil them on a slow fire. The sauce may be either of mushrooms or cucumbers, made by sweating whichever you choose in butter till quite tender, then adding a little gravy, cream, and flour.

Notes

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