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Pigeons En Compote No 3

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







Lard, truss, and force them; season and stew them in strong broth. Have

a ragout garnished with sippets, sweetbreads, and sprigs of parsley;

then fry the pigeons in a batter of eggs and sliced bacon. You may

garnish most dishes in the same way.











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