. The Boston Cooking School magazine of culinary science and domestic economics. one w m 1 m WM H wkf *% ?L 1 . ???. *?• *•? ... - .... ?•• J Pigeons Cooked en Casserole, Served around Crouton of Bread Creamed Finnan Haddie, Chafing-Dish Style Put the fish over the fire in plenty ofcold water; let stand where it will heatslowly, without boiling, fifteen the fish from the water, wipedry and separate into flakes, discarding chilli pepper left whole. Put in thepigeons, cover and let cook fifteenminutes, then add three cups of broth,beef or beef and veal, and let cook inthe oven
. The Boston Cooking School magazine of culinary science and domestic economics. one w m 1 m WM H wkf *% ?L 1 . ???. *?• *•? ... - .... ?•• J Pigeons Cooked en Casserole, Served around Crouton of Bread Creamed Finnan Haddie, Chafing-Dish Style Put the fish over the fire in plenty ofcold water; let stand where it will heatslowly, without boiling, fifteen the fish from the water, wipedry and separate into flakes, discarding chilli pepper left whole. Put in thepigeons, cover and let cook fifteenminutes, then add three cups of broth,beef or beef and veal, and let cook inthe oven until tender. It will takefrom one hour to four, according toage. Remove the cover, brush overthe breasts with meat glaze, and let SEASONABLE RECIPES 429 cook on the oven grate until thelarding is crisped, brushing over twicewith meat glaze. Add four hot piecesof cauliflower or four onions, and serve moulds. Turn a little liquid aspic intothe moulds, let stiffen a little, then addcubes of foie gras; continue until themoulds are filled. Unmold upon heart. Pigeons Trussed and Larded for Cooking from the casserole; or set the pigeonsaround a cube of fried bread, and put•cauliflower between the birds and onthe top of the bread. Strain the vege-tables and broth, reheat to the boilingpoint and serve around the pigeons-as a sauce. Serve half or a wholepigeon as one portion. Pate De Foie Gras in Aspic Have enough consomme to fill therequired number of moulds. Take one-fourth a package of-gelatine softened inone-fourth a cup ofcold water for each-cup and a half ofconsomme. Dissolvethe softened gelatinein the hot consomme,add two tablespoon-fuls of sherry wineand let chill a out a little ofthe aspic to cool in a•separate dish. Chillthe moulds in icewater. Dip figures cutfrom hard-cooked white of egg and slices•of truffle in the aspic, and set on the bot-tom and against the sides of the chilled leaves of lettuce; add six or eight aspar-agus points, pour over Fre
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
