Pigeons à la Duc de Cambridge from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Chef's knife
- Pot
- Stove
Ingredients
- squares
- crushed peppercorns
- pepper
- salt
- eschalot
- white breadcrumbs
- calves liver
- tongue
- lean ham
- eggs
- lean bacon
- calves
- chervil
- tarragon
- bayleaf
- parsley
- thyme
- herbs
- potatoes
- butter
- garlic
- clove
- claret
- cocoanut milk
- black pepper
- cocoa-nut
- brown and polson’s cornflour
- brown sauce
- pigeons
- water
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