, en [Chartreuse], en salmis, à la choucroûte, &c.
[1775—PIGEONS AND SQUABS (PIGEONS ET PIGEONNEAUX)]
Young pigeons are not very highly esteemed by English gourmets, and this is more particularly to be regretted, since, when the birds are of excellent quality, they are worthy the best tables.
[1776—PIGEONNEAUX A LA BORDELAIS]
Open the squabs down the back; season them; slightly flatten them, and toss them in butter. They may just as [564] ]well be halved as left whole. Dish, and surround with the garnish given under “Poulet à la Bordelaise” (No. [1538]).
[1777—PIGEONNEAUX EN CASSEROLE A LA PAYSANNE]
Cook the squabs in the oven in an earthenware saucepan.
When they are two-thirds done, surround them with one and one-half oz. of salted breast of pork, cut into small dice and [blanched], and two oz. of sliced and [sautéd] potatoes for each pigeon. Complete the cooking of the whole gently, and, when about to serve, add a little good gravy.
[1778—PIGEONNEAUX EN CHARTREUSE]
Prepare the Chartreuse in a Charlotte mould, as explained under No. [1182]. Line the bottom and sides with a layer of braised, drained, and pressed cabbages; in the centre set the squabs, cooked “[à la casserole]” and cut into two lengthwise, and alternate them with small rectangles of [blanched], salted breast of pork, and sausage roundels. Cover with cabbages, and steam in a [bain-marie] for thirty minutes.