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John and Henry Locke cookery archive, item 1, 1852
Page 31
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Pigeons ala Souffele Bone 4 pigeons stuff them with forcemeat in a good shape. put them in a pan with enough stock to cover them. stew them gently for half an hour, then take them out and wrap them in veal and ham forcemeat. egg and Breadcrumb them over, and fry them of a nice Brown colour. Make a white sauce of the gravy they were stewed in. put them in the dish and pour the sauce in but not on the Pigeons. garnish with fried Parsley. _____ Gallantine. curry, Matelotte Fricandeux &c are all similar to the others, except in Fricandeux when you use 4 pigeons to make a dish served on stewd Spinach or Endive, and the Breasts larded
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Pigeons ala Souffele Bone 4 pigeons stuff them with forcemeat in a good shape. put them in a pan with enough stock to cover them. stew them gently for half an hour, then take them out and wrap them in veal and ham forcemeat. egg and Breadcrumb them over, and fry them of a nice Brown colour. Make a white sauce of the gravy they were stewed in. put them in the dish and pour the sauce in but not on the Pigeons. garnish with fried Parsley. _____ Gallantine. curry, Matelotte Fricandeux &c are all similar to the others, except in Fricandeux when you use 4 pigeons to make a dish served on stewd Spinach or Endive, and the Breasts larded
Szathmary Culinary Manuscripts and Cookbooks
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