Take four boned PIGEONS, cut them lengthways in two, and make a farce of half a pound of PORK PIGEONS meat, half a spoonful of chopped truffles, the same of mushrooms, a few pieces of TONGUE cut into dice shapes, a bouquet garni, pepper and salt, and one yolk of an egg, all well mixed together. Then divide it into eight equal parts, and fill the halves of the PIGEONS with it; make them into round balls, cutting off the feet. Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender. Then let them cool, tie them up tightly, and let them get quite cold; place one of the feet in each ballotine, and arrange them on a sauté-pan. Take off the calico, make them hot and glaze them, and serve with mushrooms and peas, and with a rich brown Sauce over them.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)