Pluck, draw, and clean the required quantity of pigeons, and make an incision in the center of each breast without cutting the flesh. Put the crumb of a stale roll in as much milk as it will absorb, and when soft squeeze it well and mix with it two or three finely-chopped button mushrooms, a moderate quantity each of chopped shallot and parsley, one-half ounce of butter, and salt and pepper to taste. When these ingredients are well mixed, lift the skin on each side of the incision made in the breast of the bird, and stuff them with it. Sew up openings and put a small onion in each bird. Place them in a stewpan, with a few trimmings of ham or lean bacon, a bunch of sweet herbs, and salt to taste. Moisten to height with stock, and cook them over a slow fire. When the pigeons are tender, strain off some of their liquor into a smaller stewpan, thicken it with a little flour and butter that have been rolled together, and add a wirieglassful of white wine. Stir it over the fire till boiling, then move it to the side. Toast some slices of bread, lay them on a hot dish, and place the pigeons on them; pour a small quantity of gravy round, and serve with the remainder in a sauceboat.

Timbale Of Pigeons With Truffles

Pluck, singe and clean eight pigeons, truss them, chop them into halves, put them in a sautepan with butter or bacon fat, adding a tablespoonful of parsley, two tablespoonfuls of mushrooms, and four tablespoonfuls of truffles, all finely chopped. Season to taste with grated nutmeg, salt and pepper, and boil over a slow fire for fifteen minutes. Let them cool in the liquor, and remove as many bones as possible. Fill a mould with paste, mask the bottom and sides with game forcemeat, put in the halves of pigeons, with a few slices of truffles intermixed, pour over the butter from the fryingpan, cover over with a little more of the paste, set the mould in a moderate oven, and bake for an hour and a half. Turn it out when done, and serve.