Pigeons A La Crapaudine
Cut the birds open down the back, and draw the legs through the skin
inside, as you would do a boiled fowl, then put into a roomy saucepan
some butter, a little parsley, thyme, shalots, and, if you can have
them, mushrooms, all chopped together very fine. Put the pigeons in
this, and let them sweat in the butter and herbs for about five minutes.
While they are warm and moist with the herbs and butter, cover them all
over with fine bread crumbs; sprinkle a little salt upon them, and boil
them on a slow fire. The sauce may be either of mushrooms or cucumbers,
made by sweating whichever you choose in butter till quite tender, then
adding a little gravy, cream, and flour.