Wild Pigeon Surtout, Baked

After the pigeons have been picked, singed and nicely cleaned, cut them lengthwise in two, then trim, removing the legs and a part of the backbone; season and fry in butter till three-quarters done, drain off the butter, cover with veloute sauce (No. 415) thickening with raw egg-yolks and a little fresh butter; leave the sautoir on the fire and roll the pigeons in until well mingled with the sauce. Spread in the middle of an oval baking dish a half-inch thick layer of godiveau (No. 84); place the pigeons on top and pour the sauce over; besprinkle with bread-crumbs and grated cheese, baste with butter and brown in a hot oven or with a salamander (Fig. 123).