Cover the breasts with slices of bacon, and [poële] them, taking care to only just cook them.
Quickly raise the [suprêmes], skin them, and set each upon an oval of forcemeat, sticking them on by means of a little [gratin] forcemeat.
Put the [suprêmes] in the oven for a moment, that this forcemeat may poach. Dish the [suprêmes] round a pyramid consisting of a smooth purée of peas, and coat with a velouté sauce, finished with an essence prepared from the remains and the [poëling]-liquor of the breasts.
[1789—SUPRÊMES DE PIGEONNEAUX AUX TRUFFES]
Raise the [suprêmes], flatten them slightly; toss them in clarified butter, and set them on a border of smooth forcemeat, [567] ]laid on a dish by means of a piping-bag, and poached in the front of the oven.
Swill the vegetable-pan with Madeira; add four fine slices of truffle for each [suprême], and a little pale melted meat glaze, and finish with a moderate amount of butter.
Coat the [suprêmes] with this sauce, and set the slices of truffle upon it.
[1790—MOUSSELINES DE PIGEONNEAUX A L’EPICURIENNE]
Prepare and poach these [mousselines] like the chicken ones, but make them a little smaller. Dish them in the form of a crown; set thereon a young pigeon’s fillet roasted, and in their midst arrange a garnish of peas with lettuce. Coat with a [fumet] prepared from the carcasses and cohered with a few tablespoonfuls of velouté.
N.B.—Pigeons and squabs may also be prepared after the recipes given for chicks.