Page:Mrs Beeton's Book of Household Management.djvu/806

718 Time.—From 20 to 30 minutes. Average Cost, 1s. to 1s. 6d. each. Sufficient, allow 1 bird for 2 persons.

Ingredients.—3 pigeons, ¾ of a pint of Espagnole sauce (see Sauces No. 244), 1 glass of claret, 1 oz. of butter, ½ a pint of shelled peas, 12 button onions, 6 or 7 very small carrots, salt and pepper, croûte of fried bread, 1½ inches in thickness.

Method.—Cut each pigeon into 4 pieces, and fry them brown in the butter. Have ready the hot Espagnole sauce, put in the pigeons and claret, cover closely, and stew gently for about 35 minutes, or until the birds are tender. Strain the butter into a small stewpan, put in the onions, and cook until tender and well browned. Boil the carrots and peas separately, and drain them well. Arrange the pigeons on the croûte, strain the sauce over, group the onions, peas, and carrots tastefully round the dish, and serve.

Time.—To cook the pigeons, about 35 minutes. Average Cost, from 4s. 6d. to 5s. Sufficient for 5 or 6 persons.

Ingredients.—2 pigeons, 24 stoned French olives, ¾ of a pint of Espagnole sauce, (see Sauces No. 244), 1½ ozs. of butter, stock.

Method.—Divide each pigeon into quarters, and fry them brown in the butter. Have the sauce ready in a stewpan, put in the pigeons, cover closely, and cook them very gently for about 40 minutes, or until tender. Meanwhile, braise or stew the olives in a little good stock. Serve the pigeons on a hot dish, with the sauce strained over, and the olives grouped at the base.