APPENDIX G 



405 



Bring the liquid to a boil and then cook at a 

 gentle fire for forty-five to fifty minutes. 



Cut the lean meat from the pigeon, then cut 

 it in small squares and keep it hot. At the 

 time of serving add two soupspoonfuls of fine 

 butter, mixing it well, and pour the soup, 

 which should be boiling, into a soup tureen, m 

 which you have previously placed the squares 

 of meat. 



Pigeon Saute a la Paysanne 



Quantities: Two pigeons, cleaned, singed 

 and divided into two parts; two soupspoonfuls 

 . of butter, four tablespoonfuls of lean bacon, cut 

 in little dice ; two medium-sized onions, chopped 

 up; six medium-sized potatoes, cut in small 

 dice: salt, pepper and chopped parsley. 



Melt the butter and the bacon in a frying pan 

 or sauteing dish, and add the pigeons, which 

 you cook gently. After fifteen minutes' cook- 

 mg add the onions, the salt and the pepper; let 

 the onions cook for several minutes and add the 

 potatoes. 



Finish cooking and add a little good gravy if 

 possible and some chopped parsley at the mo- 

 ment of serving. 



This is one of the oldest and most favored 

 methods of cooking pigeons in the country. 

 Like many of our most savory dishes, it origi- 

 nated in the home of the farmer, as its name, 

 '* a la paysanne," indicates. 



Estouffade of Squabs or Squab Stew 

 Take two or three squabs, cleaned and pre- 

 pared for cooking, but not tied up; roast them 

 lightly and then put them in a terrine (a deep 

 earthenware dish of French design). Add to 

 the cooking liquor a glass of cognac and a glass 

 of 'white wine; boil it several seconds and pour 

 it all over the pigeons. 



Surround the pigeons with several little 

 onions, browned m butter, and twenty fresh 

 mushrooms, cut in quarters and sauteed.in but- 

 ter. Season with salt and pepper. Add sev- 

 eral tablespoonfuls of good gravy. Lay over 

 the pigeons several slices of lean bacon, slightly 

 browned in butter. 



Cover the terrine close and cook at a gentle 

 fire fifty minutes and serve. 



Estouffade of Squab a la Cavalieri 

 This is a more refined and expensive method 

 of preparing the squabs than the preceding: 



Roast the squabs lightly in butter and put 

 them in the terrine with their cooking butter, 

 cognac and white wine. Then surround fhem 

 with a dozen small lamb sweetbreads, slightly 

 browned in butter, a few slices of truffles, cut 

 rather thick, and a few spoonfuls of good veal 

 gravy, the whole well seasoned. Cook gently 

 m the oven for about fifty minutes. 



This and the preceding dish have the ad- 

 vantage that they can be eaten hot or cold. 



StufEed Pigeons 



Take two pigeons, cleaned and singed, and 

 prepare.the following stuffing: A soupspoonful 

 of butter, three soupspoonfuls of lean bacon; 

 the livers of the pigeons, chopped up; three 

 tablespoonfuls of bread crumbs, white and 



fresh; half a soupspoonful of chopped onion, a 

 coffeespoonful of chopped parsley, salt, pepper, 

 spice and two yolks oi eggs. 



Melt the butter in a saucepan, add the onion, 

 let it cook gently six to eight minutes and then 

 add the bacon. As soon ias this is slightly 

 heated, add the pigeons' livers and, if possible, 

 two or three chickens' livers, the bread crumbs, 

 the chopped parsley, salt, pepper and yolks of 

 eggs. Stuff the pigeons, tie them up with the 

 feet turned in, and cook them in a saucepan 

 thirty to thirty-five minutes at a gentle fire. 

 At the moment of serving, untie the pigeons, 

 put them back in the saucepan, with, several 

 soupspoonfuls of good gravy or hot water. 

 Give them several seconds' boiling so that the 

 gravy and cooking butter may be well mixed. 



GOOD SpUAB RECEIPTS, by Mrs. E. E. 

 Wygant. _ Singe, split down the back and dre&s 

 as for chicken; season with pepper and salt, 

 parsely and onion, celery and bay leaves, a 

 few slices of bacon, and baste with melted 

 butter and water while baking about an hour; 

 include the giblets in the baking. 



(2) Clean and dress as for turkey, let them 

 drain, and stuff with a moist dressing over 

 night, made of bread crumbs, onions, pepper, 

 salt, parsley, celery, and a few English walnuts, 

 and rasten a small pis;:e of bacon on each 

 breast with a tooth pick, baste often with melted 

 butter and water, and serve on lettuce leaves. 



YOUTH AND MATURITY, by F. M. Gil- 

 bert. Another joke! I get letter after letter 

 from parties wanting pigeons, with this clause, 

 " they must not be over one year old." Now 

 what idiot has been telling or writing that 

 pigeons breed best when a year old? And these 

 men believe it or they wouldn't make the 

 stipulation. Suppose I give balm to a few 

 minds. I imported Derby (once champion of 

 ■ England) when he was twelve years old. He 

 died at twenty from a cold. Dundee, the 

 father of the crack birds that Messrs. Topping, 

 Kelley and others of Chicago showed, was 

 seven years old when he came over, I showed 

 K. C. at the first show Kansas City ever gave, 

 and I heard of him two years ago in the East, 

 still breeding and doing well. I bred Unser 

 Fritz and Seventy-Six for some twelve years. 

 I bought the Palace cock at two years old and 

 never got a fertile egg till he was seven. The 

 very best pair of producers I ever owned — • 

 the pair that bred me birds which brought $250 

 in one season, were so old that they were get- 

 ting coarse about the necks. 



PIGEON SALAD. 



Truss and roast three pigeons, carefully 

 basting and not allowing them to brown very 

 much. When cold, strip the meat from the 

 bones and cut into small pieces. Chdp one 

 cup celery and a half cup of English walnuts 

 fine. Mix the salad with mayonnaise. Serve 

 on green lettuce. 



