Pigeons In Fricandeau
Draw and truss the pigeons with the legs in the bellies, larding them
with bacon, and slit them. Fry them of a fine brown in butter: put into
the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful
of walnut ketchup, cayenne, a little salt, a few truffles, morels, and
some yolks of hard eggs. Pour your sauce with its ingredients over the
pigeons, when laid in the dish.