Pigeons à la Duc de Cambridge


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, put them in a buttered sauté pan and sauté them for four or five minutes, then add half a pint of cooking claret for six birds, a quarter of a pint of cocoanut milk, one ounce of good glaze and half a pint of thick brown sauce. Put in the livers of the birds, half a grated cocoa-nut, one tablespoonful of Brown and Polson’s cornflour, a bunch of herbs (thyme, parsley, bayleaf), and cook slowly for about half an hour on the side of the stove, then take up the birds from the pan and press them and when cool trim them round if needed; skim off any fat from the gravy and reduce the latter with another quarter of a pint of brown sauce, to which add a clove of scraped garlic mixed with about a quarter of an ounce of butter; pound the livers and mix with the sauce and pass all through the tammy, then warm up the birds in the sauce. Dish on a border of potatoes and garnish with sliced hard boiled eggs and rounds (about two inches across and one eighth of an inch thick) of lean ham or tongue, serve with a purée of calves liver in the centre and the sauce round and garnish with sprigs of tarragon and chervil. Make the purée of calves liver as follows:—

Cut up half a pound of calves or birds’ liver and a quarter of a pound of lean bacon in small squares, add a bunch of herbs and six crushed peppercorns, and sauté in about one ounce of butter seasoned with a little pepper and salt and one eschalot chopped fine, for five or six minutes over a quick fire, then pound and pass through a wire sieve, then add two or three good tablespoonfuls of brown sauce and two tablespoonfuls of freshly made white breadcrumbs, boil up and cook slowly on the side of the stove for four or five minutes then put into a large forcing bag with a plain pipe and fill up the centre of the dish.