815 | Pigeon Cutlets à la Victoria.
—Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh bread-crumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce (No. 208) on the warm dish, and the cutlets on top, with paper ruffles nicely arranged.