Pigeons, Printaniere Style

Prepare a garnishing composed of carrots and turnip balls formed with a half inch vegetablespoon, and some large green peas; have the carrots and turnips blanched separately, and the peas simply cooked in an untinned copper pan. Break the breastbones of three tender pigeons, remove these bones and fill the breasts with a dressing made of fresh fat pork, chicken livers cooked, chopped, and pounded with a little panada and two egg-yolks. Truss the pigeons with the legs thrust inside for entree (No. 178), and lay them in a saucepan lined with fat pork, roots, and minced onions; cook them almost dry, only having a very little stock (No. 194a), reduce it to a glaze, and repeat this several times, when finished; drain them off, untruss and cut each one in two lengthwise, then reconstruct them into their former shape. Dress them on a dish leaning them against a triangle-shaped fried bread support fastened on the center of the dish, and between each pigeon set a different garnishing namely; the carrots, turnips, and peas. Increase the quantity of stock with a little stock (No. 194a), strain, skim, and reduce it, thicken it with brown sauce (No. 414), and serve it in a sauce-boat.