Recipe: Pigeons à la Merveilleuse

Blanch a brace of PIGEONS, and beat the backs so as to spread out the breasts, boil them in equal quantities of stock and Chablis, season with salt and pepper, a sprig of parsley, two shalots, and two cloves; when cooked, take them out of the stewpan, and cook some mushrooms, twelve shelled crayFISH, and a little flour in the Sauce of the PIGEONS, boil for half an hour, reduce and thicken the Sauce with yolks of egg and cream, season with[Pg 54] finely chopped parsley and pour over the PIGEONS, and serve garnished with the heads of the crayFISH.

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