Put them in a moderate oven for a few minutes,
arrange them on a dish, and pour some of their own sauce over them.
Garnish the spaces between the croutons with white cocks' combs,
mushrooms, and truffles. The truffles should be scooped out and
filled with a little stuffing of sweetbread, tongue, and truffles
mixed with a little of the sauce of the snipe. Serve the rest of
the sauce in a sauce-boat.
No. 147. Piccioni alla minute (Pigeons)
Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.
Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt. Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.
No. 148. Piccioni in Ripieno (Stuffed Pigeons)
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
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