54 DRESSED GAME AND 



finely chopped parsley and pour over the pigeons, 

 and serve garnished with the heads of the cray- 

 fish. 



Ballotines of Pigeon a la Moderne. 



Take four boned pigeons, cut tliem length\va}'s 

 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 in- 

 side. The pigeons should be seasoned with pepper 



