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Pigeons In Fricandeau

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

Draw and truss the pigeons with the legs in the bellies, larding them

with bacon, and slit them. Fry them of a fine brown in butter: put into

the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful

of walnut ketchup, cayenne, a little salt, a few truffles, morels, and

some yolks of hard eggs. Pour your sauce with its ingredients over the

pigeons, when laid in the dish.

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