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Egg and Bread-crumbs (Half a pint of Brown Sauce)

Half a pint of Brown Sauce.

Macédoine of Vegetables to garnish.

Split the pigeons in halves, remove the breastbone and beat them flat. Sauté them with two ounces of butter, pepper, and salt. Then press thein flat. When the pigeons are cold, spread the quenelle meat over the cut side of the birds.

Then egg, crumb, and fry in fat. Dish in a circle, brown sauce round and macédoine in centre.