Cutlets Of Pigeon A La Piemontaise Cotelettes De Pigeon A La Piemontaise

Pick and singe the pigeons and bone them with the exception of the leg, and cut each bird into two, so that the meat attached to each leg will form a cutlet; scald the feet, cut the nails off, and peel off the outer skin; season the cutlets with black pepper and salt, a little chopped eschalot, parsley, and lean cooked ham or tongue, and put them in a buttered saute pan, with the skin side uppermost. Saute them for about two minutes, then place them in the oven for four or five minutes; remove them, and put them to press, and when the cutlets are cold trim them neatly and mask them over lightly with veal or beef farce (vol. i.); smooth the farce over with a hot wet knife, so that each leg takes a nice cutlet shape; dip them in well beaten-up whole egg and then in freshly-made breadcrumbs; bat the crumbs with a knife till they are all smooth; place the cutlets in a saute pan with about two ounces of clarified butter, and fry till a nice golden colour. Dish up on a border of farce or potato, and serve with a puree of mushrooms in the centre, and Espagnol sauce, in which the bones of the bird have been used for flavour, round the base. A cutlet frill, if liked, may be placed on each foot, and the cutlets can be fried in lard or oil if more convenient. Serve for an entree for dinner or luncheon while quite hot; other birds can be used in the same way.

Turban Of Pigeon A La Bonanza Turban De Pigeon A La Bonanza

Prepare a farce as below, and reserve about a tablespoonful to use as described later. Put the remainder into a forcing bag with a large plain pipe, and with it fill a well-buttered turban mould, and knock this on the table, so that the mixture sinks well down into the mould; place a fold of paper on the bottom of a stewpan, stand the turban on it, and pour boiling water into the stewpan to cover three-fourths the depth of the mould; stand the stewpan on the stove and watch the water reboil; then put a cover on the pan, and let the turban simmer gently for about twenty minutes; take up and turn out the turban on to a paste bottom (vol. i.). Pick, singe, cleanse, and bone (for eight to ten persons) four pigeons, and cut them into halves; lard the centre of the breast fillets with finely-cut lardons of fat bacon, trim them evenly with a pair of scissors, then arrange them, overlapping each other as in engraving, on the prepared turban, joining them to the border with the farce that was reserved, using a forcing bag and plain pipe for the purpose: squeeze a little of the farce between each fillet, and stick into this little shreds of cooked tongue or ham. cooked button mushrooms and French gherkins, and at the top and bottom of each arrange little bunches of the same garnish in the form of a star (see engraving). This adds greatly to the prettiness of the dish. Fold lengthwise a sheet of kitchen paper into four; butter one side of it well with cold butter, fasten it tightly round the turban with the buttered side next to the meat; then place the whole on a baking-tin, and put into a moderate oven for about half an hour. When cooked remove the paper, and with a slice place the turban on a hot dish; garnish it with any nice vegetables in the centre, such as macedoine or peas that have been mixed with a little butter and a tiny dust of castor sugar, and serve Chaponay sauce (vol. i.) round the base of the dish.