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Classic
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page 121
PREPARATION. 1st. Prepare the pigeons as indicated No. 331, but the flesh of
pigeon being quite lean tie over it 1 thin slice of fat bacon (leaf lard) and
roast as indicated from 20 to 30 minutes. 2d. Serve on toast fried in butter and
allow one pigeon to each guest.
356. PIGEONS A LA CRAPAUDINE.
BROILED PIGEONS. (Entree.)
PROPORTIONS.--For five persons:
Pigeons...............3.
Butter................1/4 lb.
Bread crumbs..........6 tablespoonsful.
Parsley...............1/4 handful.
Time.--50 minutes.
PREPARATION.--1st. Prepare as indicated No. 331. 2d. Cut the pigeon in two
endwise, flatten with a cleaver, dip in melted butter, roll in bread crumbs and
fry on a not too bright fire and serve with a Maitre d'Hotel (No. 161) apart, in
which you have added the juice of 1/6 of a lemon. Serve with a lemon cut in 6
pieces.
357. PIGEON AUX PETITS POIS.
PIGEON WITH FRENCH PEAS.
PROPORTIONS AND PREPARATION.--As for the duck with French peas, No. 351.
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