Recipe: Pigeon en Ragoût de Crevettes

Prepare a couple of PIGEONS, cut them in half, and put them in a stewpan with a glass of Sauterne, half a pint of stock, a sprig of parsley, two cloves, pepper, salt, and a shalot; simmer till cooked, strain the gravy. Now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a Saucepan with a tablespoonful of flour and the gravy the PIGEONS were stewed in; simmer this for half an hour, then thicken it with a gill of cream and two yolks of eggs, add some finely chopped parsley and a grate of nutmeg. Dish up the PIGEONS with the mushrooms and prawns in the centre.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)