Pigeons à la Duc de Cambridge

Name: Pigeons à la Duc de Cambridge
Ingredients: parsley; clove; garlic; bayleaf; pepper; lean bacon; tarragon; butter; potatoes; eggs; lean ham; salt; brown and polson’s cornflour; cocoa-nut; glaze; cocoanut milk; claret; salt; crushed peppercorns; brown sauce; pigeons; water; black pepper; tongue; thyme; herbs; calves liver; eschalot; white breadcrumbs; chervil

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Bone the cleansed pigeons with the exception of half the leg, clean the feet by dipping them in boiling water, season the birds with black pepper and salt