e all together, and garnish with
lemon.

_Pigeons, biscuit of._

Wash, clean, and parboil, your pigeons, and stew them in strong broth.
Have a ragout made for them of strong gravy, with artichoke bottoms and
onions, seasoning them with the juice of lemons, and lemons diced,
truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth
into a dish with dried sippets, and, after placing your pigeons, pour on
the ragout. Garnish with scalded parsley, lemons, and beet-root.

_Pigeons, en compote._ No. 1.

The pigeons must be young and white, and the inside entirely taken out.
Let none of the heart or liver remain, which is apt to render them
bitter. Make some forcemeat of veal, and fill the pigeons with it; then
put them in a braise, with some bacon, a slice of lemon, a little thyme,
and bay-leaf, and let them stew gently for an hour. The sauce is made of
cucumbers and mushrooms, and they must be sweated in a little butter
till tender; then strain it off the butter, and put in some strong gravy
and a little flour to thicken it. Lastly, add the yolks of two eggs and
a little good cream, which, when put to it, must be well stirred, and
not suffered to boil, as it would curdle and spoil the sauce.

_Pigeons, en compote._ No. 2.

Have the birds trussed with their legs in their bodies, but stuffed with
forcemeat; parboil and lard them with fat bacon; season with pepper,
spices, parsley, and minced chives; stew them very gently. While they
are stewing, make a ragout of fowls' livers, cocks'-combs, truffles,
morels, and mushrooms, and put a little bacon in the frying-pan to melt;
put them in, and shake the pan three or four times round; then add some
rich gravy, and let it simmer a little, and put in some veal cullis and
ham to thicken it. Drain the pigeons, and put them into this ragout; let
them just simmer; take them up, put them into your dish, and pour the
ragout over.

_Pigeons, en compote._ No. 3.

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.

_Pigeons, a la Crapaudine._

Cut the birds open down the back, and draw the legs through the skin
inside, as you would do a boiled fowl, then put into a roomy saucepan
some butter, a little parsley, thyme, shalots, and, if you can have
them, mushrooms, all