Pigeons Biscuit Of
Wash, clean, and parboil, your pigeons, and stew them in strong broth.
Have a ragout made for them of strong gravy, with artichoke bottoms and
onions, seasoning them with the juice of lemons, and lemons diced,
truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth
into a dish with dried sippets, and, after placing your pigeons, pour on
the ragout. Garnish with scalded parsley, lemons, and beet-root.