Partridges A La Wellington Perdrix A La Wellington

Take two or three nice young partridges, pick, singe, and truss them as for braising; lard the breasts with fat and lean raw bacon or ham, allowing three or four rows of larding to each bird; trim the bacon evenly, place the birds in a well-buttered stewpan, with a pint of small button onions, a bunch of herbs, and the contents of a tin of button mushrooms that have been strained from their liquor, and one or two lettuces (vol. i. page 257) or endive; place a buttered paper over the breasts of each bird, put the cover on the pan, and fry the contents over the fire for about fifteen minutes; then sprinkle some finely-sifted flour over the birds, add a teaspoonful of Bovril and a small bottle of cooking champagne; bring this to the boil, place the stewpan, with the lid partly raised, in a rather quick oven; keep the birds well basted while braising, and let them remain in the oven for about one hour; then take up the partridges, remove the trussing-strings, brush the birds over with warm glaze, arrange them on the dish as shown in the engraving, on a puree of potato, place the onions, lettuce, and mushroom round them, garnish here and there with a few capsicums, and serve with Wellington sauce round for a remove for luncheon or dinner. Always serve very hot.

Pigeons A La Parisienne Pigeons A La Parisienne

Truss three pigeons for braising, and lard the breasts; put into a stewpan a tablespoonful of salad oil or clarified butter, one large Spanish onion cut in thin slices, a bunch of herbs, three or four peppercorns, three or four fresh mushrooms that have been washed and dried, and place the pigeons on the top; put a buttered paper over the birds, cover the stewpan, and fry for fifteen to twenty minutes; then add the juice of a lemon, two green capsicums, a large tablespoonful of Marshall's Creme de Riz, and one and a half pints of good brown stock, and simmer very gently for three-quarters of an hour, occasionally basting the birds with a little stock and removing any fat from the gravy. Take up the pigeons and brush them over with a little warm glaze, and put them in the oven to crisp or brown them with the salamander; the lardons should be perfectly crisp when the birds are served. Rub the vegetables and stock in which the birds were cooked through the tammy; then reboil it, dish the birds on fried croutons cut to the size of the bird, pour the sauce round the dish, garnish alternately with nice pieces of plainly boiled cauliflower and sliced tomatoes, sprinkle a few capers over, and serve half a bird for each person for luncheon or as a remove for dinner. They will also do nicely for second course. Any game or poultry can be similarly dressed.

Pigeons Farced With Truffles - Port Wine Sauce Pigeons Farces Aux Truffes - Sauce Vin De Porto

Take two picked, singed, and cleansed Bordeaux pigeons and remove the breast-bones. Farce the birds with the farce prepared as below, and truss them as for braising, arrange a piece of slitted fat raw bacon on the breasts, put them into a stewpan with an ounce of butter, a sliced raw carrot, one or two onions sliced, and a few slices of celery and turnip; cover over with a buttered paper, place the lid on the pan and fry the contents over a moderate fire for about twenty minutes, then add a quarter-pint of sherry and a quarter-pint of good Brown sauce (vol. i.), watch the contents reboil, then place the pan in a quick oven for an hour, keeping it well basted, and adding more stock as that in the pan reduces. When cooked take up the birds, remove the trussing-strings, brush them over with warm glaze, then place them on a baking tin, return to the oven and let the birds get a nice brown colour and the skin crisp. Dish up on a hot flat dish, pour over and round them some Port Wine sauce (vol. i.) and serve for remove, for dinner or luncheon.