Pigeon Cutlets

Breaded, seasoned pigeon cutlets served on a pyramid of potatoes.

Having plucked and prepared the birds, put them in a stewpan with sufficient clear stock to cover, and boil slowly until tender. When cooked drain and cut them up into convenient pieces. Season some grated breadcrumbs with moderate quantities of finely-chopped thyme, parsley and lemon peel and a little cayenne pepper. Dip the pieces of pigeon in beaten egg and roll them in seasoned breadcrumbs, giving them a good coating. Put a large lump of lard or fat into a deep fryingpan, place it on the fire, and when the blue smoke arises put in the pieces of pigeon and fry them till nicely browned. Put one ounce of butter and a tablespoonful of flour into a stewpan, stir them over the fire till mixed and browned, then strain in the liquor in which the pigeons were boiled, season to taste, and stir till boiling. Form a pyramid of potatoes on a hot dish, arrange the pieces of pigeons in an upright position all round them, pour the sauce round the pigeons, and serve.