Pigeons A La Tatare With Cold Sauce
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.
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