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Pigeons Aux Poires

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

Let the feet be cut off, and stuff them with forcemeat, in the shape of

a pear, rolling them in the yolk of an egg and crumbs of bread, putting

in at the lower end to make them look like pears. Rub your dish with a

piece of butter, and then lay them over it, but not to touch each other,

and bake them. When done, lay them in another dish, and pour some good

gravy into it, thickening with the yolk of an egg; but take care not to

pour it over the pigeons.

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