Pigeons Aux Poires
Let the feet be cut off, and stuff them with forcemeat, in the shape of
a pear, rolling them in the yolk of an egg and crumbs of bread, putting
in at the lower end to make them look like pears. Rub your dish with a
piece of butter, and then lay them over it, but not to touch each other,
and bake them. When done, lay them in another dish, and pour some good
gravy into it, thickening with the yolk of an egg; but take care not to
pour it over the pigeons.