Home Recipes Cook Books Food Categories Featured

Pigeons A La Tatare With Cold Sauce

(Poultry.) - (The Lady's Own Cookery Book)

Singe and truss the pigeons as for boiling, and beat them flat, but not

so as to break the skin; season them with salt, pepper, cloves, and

mace. Dip them in melted butter and grated bread; lay them on a

gridiron, and turn them often. Should the fire not be clear, lay them

upon a sheet of paper buttered, to keep them from being smoked. For

sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of

pickled cucumbers, capers, and mushrooms: mince these very small by

themselves; add a little pepper and salt, five spoonfuls of oil, one of

water, and the juice of a lemon, and mix them well together with

mustard. Pour the sauce cold into the dish, and lay the birds, when

broiled, upon it.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1051 times.

Home Made Cookies.ca