Bone out the young pigeons reserving a few of the breasts for the garnishing of the Mousselines.
With the rest of the flesh prepare a Mousseline forcemeat. Mould into Mousselines about half the usual size of chicken ones and poach them in the usual manner.
At the last moment season and shallow fry the reserved breasts of pigeons in butter keeping them very slightly underdone.
Drain the Mousselines, arrange in a circle on a dish and place a nice slice of prepared breast on each. Coat with a sauce made from a fumet of the bones and trimmings of the birds thickened with a little Veloute; fill the centre with Petits Pois aux Laitue.
© 1903 All rights reserved. Published by Taylor and Francis.