made Plain and Eafy. 
8? 
butter, then with the yolk of an egg, and then bafte them again 
with crumbs of bread, a little nutmeg and fweet-herbs ; when 
enough lay them in your difh, have good gravy ready, with 
truffles, morels, and muflirooms, to pour into your diflu Gar- 
nifli with lemon. 
Pigeons in compote with white fauce . 
LET your pigeons be drawn, picked, fcalded, and flayed ; 
then put them into a flew'pan with veal fweetbreads, cocks¬ 
combs, muflirooms, truffles, morels, pepper, fait, a pint of 
thin gravy, a bundle of fweet-herbs, an onion, and a blade or 
two of mace ; cover them clofe, let them flew half an hour, 
then take out the herbs and onion, beat up the yolks of two or 
three eggs, with fome chopped parfley, in a quarter of a pint of 
cream, and a little nutmeg; mix all together, ftir it one way 
till thick ; lay the pigeons in the difh, and the fauce all over. 
Garnifii with lemon. 
A French pupton of pigeons . 
TAKE favoury force-meat rolled out like pafte, put it in a 
butter-difh, lay a layer of very thin bacon, fquab pigeons, iliced 
jfweetbread, afparagus-tops, muflirooms, cocks-combs, a palate 
boiled tender and cut into pieces, and the yolks of hard eggs ; 
make another force-meat and lay over like a pie, bake it ; and 
when enough turn it into a difii, and pour gravy round it. 
Pigeons boiled with rice . 
TAKE fix pigeons, fluff their bellies with parfley, pepper, 
and fait, rolled in a very little piece of butter ; put them into a 
quart of mutton broth, with a little beaten mace, a bundle of 
fweet-herbs, and an onion ; cover them clofe, and let them boil 
a full quarter of an hour; then take out the onion and fweet- 
herbs, and take a good piece of butter rolled in flour, put it in 
and give it a fiiake, feafon it with fait, if it wants it, then have 
ready half a pound of rice boiled tender in milk ; when it be¬ 
gins to be thick (but take great care it do not burn) take the 
yolks of two or three eggs, beat up with two or three fpoonfuls 
of cream and a little nutmeg, Air it together till it is quite thick, 
then take up the pigeons and lay them in a diflh; pour the gravy 
to the rice, ftir all together and pour over the pigeons. Garnifk 
with hard eggs cut into quarters. 
Pigeons 
