Recipe: Pigeons à la Financière

Take four PIGEONS, truss and braise them in stock, then glaze them, dish them up against a block of fried bread. Pour round half a pint of Financière Sauce, and garnish with small quenelles of forcemeat, truffles, mushrooms, and cockscombs in the centre.

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