Pigeons in Compôte with white Sauce

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Let your Pigeons be drawn, pick’d, scalded, and flea’d; then put them into a Stew-pan with Veal Sweetbreads, Cocks Combs, Mushrooms, Truffles, Morels, Pepper, Salt, a Pint of thin Gravy, a little Bundle of Sweet Herbs, an Onion, and a Blade or two of Mace; cover them close, let them stew Half an Hour, then take out the Herbs and Onion, then beat up the Yolk of two or three Eggs, and some chopped Parsley in a Quarter of a Pint of Cream, and a little Nutmeg, mix all together, and stir it one way till thick; lay the Pigeons in the Dish, and the Sauce all over. Garnish with Lemon.