Pigeons a la Chartreuse

Blanch half a cabbage and cut it up into two parts, remove the core, then braise these with half a pound of bacon. Place some melted fat pork in a saucepan and fry in it three pigeons; when colored range them over the cabbage and garnish the spaces between the pigeons with turnips and carrots each blanched separately, and small onions browned in a pan; season and then withdraw the saucepan, pushing it into a moderate oven. A quarter of an hour later moisten with a gill of hot stock (No. 194a). Finish cooking the pigeons and vegetables very slowly; untruss the birds and dress them over the braised cabbage laid in the center of the dish; between each pigeon place a cluster of of onions, turnips and carrots, separating each one of these by a thick slice of the bacon standing upright. Increase the quantity of pigeon stock with a little clear gravy (No. 404), suppress all the fat and thicken lightly with a little brown sauce (No. 414); strain this, pour part over the pigeons, cut the causages in slices and dress them around the pigeons one overlapping the other. Serve the rest of the sauce separately.