Roast the pigeons until three-quarters cooked, remove the legs and breasts, trim them and remove the skin. Place the legs and breasts in a shallow pan with a little mushroom cooking liquor,
Prepare a Sauce Salmis from the chopped bones and skin, pass through a fine strainer over the pigeons and heat together without boiling.
Place the Salmis thus prepared in a deep dish and surround with small heart-shaped Croutons of bread fried in clarified butter.
© 1903 All rights reserved. Published by Taylor and Francis.