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Classic
Cook Books
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page 58
if for garnishing. Drain the doves, place the bread in the middle of the platter
and arrange the doves on end around the bread, and fill the spaces between with
the vegetables; put a crustad on top of the bread pyramid and fill it with
Turkish beans, pour Bechamel sauce on the doves, and serve
Roast pigeons.
Clean and stuff the pigeons in the same manner as chickens; leave the feet on,
dip them into scalding water, strip off the skin, cross them and tie them
together below the breast-bone or cut them off; the head may remain on; if so
dip it in scalding water and pick it clean twist the wings back, put the liver
between the right wing and the body and turn the head under the other; rub the
outside of each bird with a mixture of pepper and salt; spit
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Classic
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