Split a couple of PIGEONS in halves, remove the breast bones and beat them flat, sauté them with two ounces of butter, pepper and salt. Press them flat between two plates with a weight on them, and when the PIGEONS are cold spread the quenelle meat over the cut side of the birds; then egg and breadcrumb them and fry in fat. Dish in a circle with brown Sauce round and a macédoine of vegetables in the centre.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)