Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 29
More information
digital collection
archival collection guide
transcription tips
Entrees des pigeons. E. of Pigeons Compote des Pigeons Take four or five pigeons. stuff them with the livers chopt, Herbs, Bread Crumbs and a lump of butter & spice Prepare the mould the same as for turkey compote. lard the breasts and leave spaces in the mould to admit of the breast being seen when turned out. fill the mould with forcemeat and Herbs. put a slice of bacon on top cover it and bake in a moderate oven for an hour when done turn it out and serve with a rich cullis and eggs balls garnish with paste croutons, &c _____ Pigeons [Entree?]. P. Stewed Truss 4 pigeons and stuff them as for compote. put them in a pan with Ham, Herbs, Roots, &c
Saving...
prev
next
Entrees des pigeons. E. of Pigeons Compote des Pigeons Take four or five pigeons. stuff them with the livers chopt, Herbs, Bread Crumbs and a lump of butter & spice Prepare the mould the same as for turkey compote. lard the breasts and leave spaces in the mould to admit of the breast being seen when turned out. fill the mould with forcemeat and Herbs. put a slice of bacon on top cover it and bake in a moderate oven for an hour when done turn it out and serve with a rich cullis and eggs balls garnish with paste croutons, &c _____ Pigeons [Entree?]. P. Stewed Truss 4 pigeons and stuff them as for compote. put them in a pan with Ham, Herbs, Roots, &c
Szathmary Culinary Manuscripts and Cookbooks
sidebar
