POULTRY A LA MODE. 55 



and salt, and just rubbed with garlic. When it is 

 cooked, take it from the oven, and turn it carefully 

 out into its dish, and pour a very rich sauce over it. 



Pigeon en Ragout de Crevettes. 



Prepare a couple of pigeons, cut them in half, 

 and put them in a stewpan with a glass of Sauterne, 

 half a pint of stock, a sprig of parsley, two cloves, 

 pepper, salt, and a shalot ; simmer till cooked, 

 strain the gravy. Now put an ounce of butter 

 with a dozen button mushrooms and two or three 

 dozen skinned prawns into a saucepan with a table- 

 spoonful of flour and the gravy the pigeons were 

 stewed in ; simmer this for half an hour, then 

 thicken it with a gill of cream and two yolks of 

 eggs, add some finely chopped parsley and a grate 

 of nutmeg. Dish up the pigeons with the mush- 

 rooms and prawns in the centre. 



Pigeons au Soleil. 



Take a couple of roasted pigeons and put 

 them into a marinade of an ounce of butter, 

 four shalots, an onion, and a carrot cut up into 

 dice, a little parsley, a bayleaf, a little thyme, 

 and a clove ; put them into a stev/pan and fry 

 till they are of a light brown, then moisten with 

 a little vinegar and water. When they have sim- 

 mered for half an hour in the marinade let them 

 cool, drain, and put them into a batter made 

 of four spoonfuls of flour, a little salt, a little olive 

 oil, and moisten with a sufficient quantity of water 

 and two beaten whites of eggs ; then fry them 

 a good colour, and serve up with fried parsley in 

 the middle, with a poivrade or piquant sauce 

 around. 



