- Ingredients—3 pigeons.
- 1 piece of carrot, turnip, and onion.
- 1 pint of stock.
- 1 sprig of parsley, thyme, and marjoram.
- 1 bay leaf.
- If possible, 1 or 2 tomatoes.
- 1 wineglass of sherry.
- 2 oz. of butter.
- 1 oz. of flour.
- Some mashed potatoes.
- A macédoine of vegetables.
Method.—Have the pigeons trussed as for stewing.
Cut them in two, and fry them in the butter.
Then remove the pigeons, and fry the vegetables.
Stir the flour, and when that is a little brown, pour in the stock or sherry. Put in the pigeons and stew gently until they are tender.
Dish them in a circle on a border of mashed potatoes.
Strain the gravy over, and put a macédoine of vegetables in the centre.
Croustards à la Reine.
- Ingredients—Some puff pastry.
- A little quenelle meat (see [Quenelles of Veal]).
- 1 gill of white sauce.
- 3 oz. of cold chicken minced.
- 1 oz. of cooked ham minced.
- 2 or 3 button mushrooms finely chopped.
- 2 tablespoonfuls of cream.
- A little thick white sauce.
- Ham or truffle for decoration.
Method.—Line some little tartlet tins with some puff paste, put a piece of dough in each, and bake them.