Cut the young pigeons in quarters, flatten them lightly and season and shallow fry in butter. A few minutes before they are cooked, add a little finely chopped onion and parsley; continue cooking until the onions are also cooked then arrange the pieces of pigeon in a circle on a dish.
Deglaze the pan with a little brandy and lemon juice; add a few tablespoonfuls of Meat Glaze and a little butter then pour over the pieces of pigeon. Fill the centre with sliced mushrooms which have been sauteed in butter.
© 1903 All rights reserved. Published by Taylor and Francis.