mb them and fry in fat. Dish in a circle with brown
sauce round and a macedoine of vegetables in the centre.

Pigeons a la Financiere.

Take four pigeons, truss and braise them in stock, then glaze them, dish
them up against a block of fried bread. Pour round half a pint of
Financiere sauce, and garnish with small quenelles of forcemeat,
truffles, mushrooms, and cockscombs in the centre.

Pigeons a la Merveilleuse.

Blanch a brace of pigeons, and beat the backs so as to spread out the
breasts, boil them in equal quantities of stock and Chablis, season with
salt and pepper, a sprig of parsley, two shalots, and two cloves; when
cooked, take them out of the stewpan, and cook some mushrooms, twelve
shelled crayfish, and a little flour in the sauce of the pigeons, boil
for half an hour, reduce and thicken the sauce with yolks of egg and
cream, season with finely chopped parsley and pour over the pigeons,
and serve garnished with the heads of the crayfish.

Ballotines of Pigeon a la Moderne.

Take four boned pigeons, cut them lengthways in two, and make a farce of
half a pound of pork sausage meat, half a spoonful of chopped truffles,
the same of mushrooms, a few pieces of tongue cut into dice shapes, a
bouquet garni, pepper and salt, and one yolk of an egg, all well mixed
together. Then divide it into eight equal parts, and fill the halves of
the pigeons with it; make them into round balls, cutting off the feet.
Tie each piece of pigeon in a little bit of calico, and braise them till
nicely tender. Then let them cool, tie them up tightly, and let them get
quite cold; place one of the feet in each ballotine, and arrange them on
a saute-pan. Take off the calico, make them hot and glaze them, and
serve with mushrooms and peas, and with a rich brown sauce over them.

Pigeons en Poqueton.

Put some pate de foie gras forcemeat, or any other forcemeat, into a
small stewpan, and spread it all over at the bottom and sides, rubbing
the stewpan first with butter. Put in a couple of pigeons trussed for
roasting, some sweetbreads and tongue cut into neat pieces, and some
button mushrooms; arrange all these tastily in the pan, place some more
forcemeat on the top, cover it over with slices of bacon, and bake it in
a gentle oven. Before closing it, pour some good gravy inside. The
pigeons should be seasoned with pepper and salt, and just rubbed with
garlic. When it is cooked, take it from the oven, and turn it carefully
ou