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Pigeons, Escalopes of, in Cases

Prepare as many birds as are required, by boning them, and filling them with any suitable forcemeat. They may then be braised or roasted, and left to cool, when they should be cut in slices the third of an inch thick. Have ready some paper cases, and put in each some dressed salad. Lay a slice of pigeon in each, and mask it with mayonnaise or chopped aspic.