Home › The Principles of Cookery › Pigeons, Fricandeau Of

Pigeons, Fricandeau Of

Pluck and draw four plump young pigeons, and stuff them with a forcemeat made of the livers of the birds, finely minced, mixed with an equal quantity of finely-shredded suet and of finely-grated bread-crumbs, a table-spoonful of shredded parsley, and a pinch of powdered thyme. Season the mixture with salt and cayenne, and bind it together with beaten yolk of egg. Truss the pigeons as if for roasting, and lard their breasts delicately with very slender lardoons. Line the bottom of a braising-pan with slices of fat bacon. Place a thin layer of veal on this, and then the pigeons, breast to breast. Put another layer of veal and of bacon over the pigeons, pour upon them a pint of good stock, and add any bones or trimmings of meat or poultry that may be at hand, together with a blade of mace, a bunch of parsley, a sprig of thyme, a glass of sherry, and a little pepper and salt. Cover the saucepan closely, and let the birds stew gently for an hour. Lift out the pigeons, strain and skim the gravy, and boil it down quickly until it is much reduced. Put in the pigeons once more, and baste them liberally until they are sufficiently glazed. Serve on a hot dish, with the sauce poured round them. Probable cost, 5s. Sufficient for five or six persons.