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Updated: April 30, 2025
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entrée; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons. Or they may be split down the back, broiled, and then finished in the stew-pan.
Season at first with pepper, salt, and cayenne; and ten minutes before serving, throw in some shred parsley, and a very small bit of taragon and knotted marjoram cut as fine as possible. Send it up with forcemeat balls, and bits of bacon rolled round, adding the squeeze of a lemon.
Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for twenty-four hours, then fill the cucumber with highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber must be tied to keep it together.
The king did not fail to distill into his guests this splendid and first-class supper. He stuffed them with green peas, returning to the hotch-potch, praising the plums, commending the fish, saying to one, "Why do you not eat?" to another, "Drink to Madame"; to all of them, "Gentlemen, taste these lobsters; put this bottle to death! You do not know the flavour of this forcemeat.
FORCEMEAT BALLS. To make fine forcemeat balls for fish soups, or stewed fish, beat together the flesh and soft parts of a lobster, half an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of bread crumbs, one of oyster liquor, two ounces of warmed butter, and two eggs well beaten.
Twist the tips of the wings back under the shoulders, stuff the bird with forcemeat made according to receipt No. 100; bend the legs as far up toward the breast as possible, secure the thigh bones in that position by a trussing cord or skewer; then bring the legs down, and fasten them close to the vent. Pound the breast bone down, first laying a towel over it.
They form a pretty dish. Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushrooms when the croquettes are made of fish.
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