Page:Mrs Beeton's Book of Household Management.djvu/803

Rh Mask one side of the cutlets with the prepared farce, enclose them in thin pieces of caul, brush over with white of egg, cover with a buttered paper, and cook in a moderate oven for about 20 minutes. Brush the pigeons over with liquid glaze, arrange them in an almost upright position on a potato border, fill the centre with the prepared vegetable, pour the hot sauce round and serve.

Time.—Altogether 2 hours. Average Cost, 4s. 6d. Sufficient for 5 or 6 persons.

Ingredients.—3 pigeons (trussed), 4 or 5 ozs. of sausage meat, 1½ ozs. of butter, ½ a pint of Espagnole sauce (see Sauces No. 244), eggs, breadcrumbs frying-fat, vegetables, garnish, peas, beans or macedoine.

Method.—Cut the pigeons in halves, remove all the bones except the first bone of the leg, season well, and fold the skin under, shaping them as much as possible like plump cutlets. Fry them on both sides in clarified butter, press until cold, then mask the upper surface with sausage-meat forcefarce [sic]. Coat with egg and breadcrumbs, fry until nicely browned in hot fat and drain well. Arrange neatly on a potato border, fill the centre with a dressed vegetable, pour the sauce round and serve.

Time.— Altogether about 1½ hours. Average Cost, from 1s. to 1s. 6d. each. Sufficient for 5 or 6 persons.