Set the quartered pigeons inside the dish, and separate them with a halved hard-boiled egg-yolk for each pigeon. Moisten half-way up with good gravy; cover with a layer of puff paste; [gild]; streak; make a slit in the top, and bake for about one and one-half hours in a good, moderate oven.
[1782—VOL AU VENT DE PIGEONNEAUX]
Suppress the feet and the pinions; [poële] the squabs, and only just cook them.
Cut each bird into four, and mix them with a garnish “à la Financière” (No. [1474]) combined with the [poëling]-liquor. Pour the whole into a vol-au-vent crust, and dish on a napkin.
[1783—CÔTELETTES DE PIGEONNEAUX[!-- TN: original reads "PIGEONNEAU" --] A LA NESLES]
Cut them in two, and reserve the claw, which serves as the bone of the cutlet. Flatten them slightly; season, and fry them in butter on one side only. Cool them under slight pressure; coat their fried side, dome-fashion, with some godiveau with cream, combined with a third of its bulk of [gratin] forcemeat and chopped truffles. Set them on a tray, and place in a moderate oven to complete the cooking, and poach the forcemeat. Dish in a circle, and separate the cutlets with collops of veal sweetbreads, dipped in beaten eggs, rolled in bread-crumbs, and tossed in butter. Garnish their midst with mushrooms and sliced fowls’ livers, tossed in butter and cohered with a few tablespoonfuls of Madeira sauce.
[1784—CÔTELETTES DE PIGEONNEAUX EN PAPILLOTES]
Cut the pigeons in two, as above; stiffen them in butter, and enclose them in papillotes as explained under “Côtelettes de Veau en Papillotes” (No. [1259]).
[1785—CÔTELETTES DE PIGEONNEAUX A LA SÉVIGNÉ[!-- TN: both acutes invisible --]
[Sauté] the half-pigeons in butter, and leave them to cool under slight pressure. Garnish their cut sides dome-fashion with a [salpicon] of white chicken-meat, mushrooms, and truffles, the whole cohered by means of a cold Allemande sauce.