Dip them in beaten egg, roll them in bread-crumbs, and cook them gently in clarified butter.
[566]
]Dish them in a circle; garnish their midst with asparagus-heads cohered with butter, and serve a light, Madeira sauce separately.
[1786—SUPRÊMES DE PIGEONNEAUX A LA DIPLOMATE]
Raise the fillets and slightly flatten them; stiffen them in butter, and leave them to cool under slight pressure. This done, dip them in a Villeroy sauce, combined with chopped herbs and mushrooms, and cool them. Dip each fillet in beaten egg; roll them in bread-crumbs, and fry just before serving.
Dish in a circle, and in their midst set a heap of fried parsley. Send separately a garnish of pigeon quenelles, mushrooms, and small, olive-shaped truffles, to which a half-glaze sauce flavoured with pigeon essence has been added.
[1787—SUPRÊMES DE PIGEONNEAUX A LA SAINT-CLAIR]
With the meat of the legs prepare a [mousseline] forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. [Poële] the breasts, without colouration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through tammy, and put the quenelles in this sauce.
In the middle of a shallow [croustade], set a pyramid of [cèpes] tossed in butter. Raise the fillets; skin them, and set them on the [cèpes]; coat them with the prepared sauce; surround with a thread of meat glaze, and place the quenelles all round.
[1788—SUPRÊMES DE PIGEONNEAUX A LA MARIGNY]
Cut off the legs, and, with their meat, prepare a forcemeat. Poach the latter on a tray, and stamp it out with an oval cutter into pieces the size of the [suprêmes].