Pigeons, en compote. No. 2.
Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While they are stewing, make a ragout of fowls’ livers, cocks’-combs, truffles, morels, and mushrooms, and put a little bacon in the frying-pan to melt; put them in, and shake the pan three or four times round; then add some rich gravy, and let it simmer a little, and put in some veal cullis and ham to thicken it. Drain the pigeons, and put them into this ragout; let them just simmer; take them up, put them into your dish, and pour the ragout over.