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Fried Pigeons

Pluck and prepare three pigeons for cooking, split them into halves lengthwise, remove the breast-bone, and beat the flesh flat. Put them into a fryingpan with two ounces of butter and a little pepper and salt. When fried, place them between two plates with a weight on top, and leave till cold. Prepare four ounces of quenelle forcemeat, and spread it over the side of each half; roll them in beaten egg and breadcrumbs, and fry them in clarified fat. When cooked put them in a circle on a hot dish, fill the center with a macedoine of vegetables, pour some hot brown sauce round, and serve.