Pigeons à la Tatare, with Cold Sauce
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- two spoonfuls of pickled cucumbers
- five spoonfuls of oil
- a clove of garlic shred fine
- three young onions
Method
- Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin;
- season them with salt, pepper, cloves, and mace.
- Dip them in melted butter and grated bread;
- lay them on a gridiron, and turn them often.
- Should the fire not be clear, lay them upon a sheet of paper buttered, to keep them from being smoked.
- For sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of pickled cucumbers, capers, and mushrooms: mince these very small by themselves;
- add a little pepper and salt, five spoonfuls of oil, one of water, and the juice of a lemon, and mix them well together with mustard.
- Pour the sauce cold into the dish, and lay the birds, when broiled, upon it.
- Pigeons, Surtout of.
- Take some large tame pigeons;
- make forcemeat thus: parboil and bruise the livers fine;
- beat some boiled ham in a mortar;
- mix these with some mushrooms, a little chopped parsley, a clove of garlic shred fine, two or three young onions minced fine, a sweetbread of veal, parboiled and minced very fine, pepper, and salt.
- Fill the pigeons with this stuffing;
- tie them close, and cover each pigeon with the forcemeat: tie them up in paper to keep it on, and while roasting have some essence of ham heated;
- pour it into your dish, and lay your pigeons upon it.