POULTRY A LA MODE. 53 



basting it with its own stock. Serve with rich 

 Espagnole sauce or oyster sauce on a croustade of 

 potato. 



Pigeons a la Duchesse. 



SpHt a couple of pigeons in halves, remove the 

 breast bones and beat them flat, saute them with 

 two ounces of butter, pepper and salt. Press them 

 flat between two plates with a weight on them, and 

 when the pigeons are cold spread the quenelle meat 

 over the cut side of the birds ; then ^gg and bread- 

 crumb 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 stew- 

 pan, 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 ^g^ and cream, season with 



