56 DRESSED GAME AND 



Pigeons a la Soussell. 



Bone four pigeons, and make a forcemeat of some 

 fillet of veal, some ham fat, some grated bread- 

 crumbs, mushrooms, truffles, a shalot, a bouquet 

 garni, a little cayenne, pepper and salt, mixed with 

 butter cooked over the fire and then pounded in a 

 mortar ; put some of this forcemeat into the pigeons 

 and stew them gently for half an hour. Take the 

 pigeons out and mask them well with more of the 

 forcemeat, brush some beaten ^gg over each, and 

 put them in the fryingpan and fry them in good 

 dripping. Take the gravy they were stewed 

 in, skim off all fat, thicken well with a liaison of 

 cream and eggs, season with a little pepper and 

 salt, and mix all together. Make a mound of 

 spinach puree in the centre of the dish, and place 

 the pigeons around, standing up against the puree. 

 Take some very small boiled tomatoes, of a good 

 shape, make a wreath round the base, place a few 

 button mushrooms on the top of the spinach, and 

 pour the sauce all round. 



Grey Plovers Cooked in Brandy. 



After trussing the plovers, flatten them and 

 warm them in a stewpan with a little melted bacon 

 fat, a bouquet garni, two onions, three mushrooms, 

 and two or three truffles (the latter may be left out). 

 As soon as they begin to colour, add half a pint of 

 brandy and toss over a quick fire till the brandy is 

 in flames ; as soon as the flames go out, moisten 

 with gravy and simmer over a slow fire. When 

 the birds are done, skim off all grease, add the 

 juice of a lemon, and serve hot. 



