Pigeons, Huntress Style—Breasts

Raise the fillets from six pigeons leaving the minion fillet adhere, pare and suppress the skin, then salt and lay them in a sautoir with butter and lemon juice; place this on a hot fire and as soon as they are firm to the touch, remove to place under a weight; then pare again and cover one side only with a salpicon of sweetbreads, truffles and mushrooms mingled with well-reduced allemande sauce (No. 407). Cover this salpicon with chicken quenelle forcemeat (No. 89) diluted with a little cream. Dust the tops with bread-crumbs and grated parmesan cheese, mask with butter and lay the breasts in a sautoir, having the bottom covered with thin slices of fat pork, set it in the hot oven and when the breasts are of a fine color and very warm, dress them in a circle, pouring a Diana sauce (No. 460) in the middle.