To dress Pigeons à Soleil

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


First stew your Pigeons in a very little Gravy till enough, and take different Sorts of Flesh according to your Fancy, &c. both of Butchers Meat and Fowl; chop it small, season it with beaten Mace, Cloves, Pepper and Salt, and beat it in a Mortar till it is like Paste; roll your Pigeons in it, then roll them in the Yolk of an Egg; shake Flour and Crumbs of Bread thick all over; have ready some Beef Dripping or Hogs Lard boiling; fry them Brown, and lay them in your Dish. Garnish with fry’d Parsley.