t into its dish, and pour a very rich sauce over it.

Pigeon en Ragout de Crevettes.

Prepare a couple of pigeons, cut them in half, and put them in a stewpan
with a glass of Sauterne, half a pint of stock, a sprig of parsley, two
cloves, pepper, salt, and a shalot; simmer till cooked, strain the
gravy. Now put an ounce of butter with a dozen button mushrooms and two
or three dozen skinned prawns into a saucepan with a tablespoonful of
flour and the gravy the pigeons were stewed in; simmer this for half an
hour, then thicken it with a gill of cream and two yolks of eggs, add
some finely chopped parsley and a grate of nutmeg. Dish up the pigeons
with the mushrooms and prawns in the centre.

Pigeons au Soleil.

Take a couple of roasted pigeons and put them into a marinade of an
ounce of butter, four shalots, an onion, and a carrot cut up into dice,
a little parsley, a bayleaf, a little thyme, and a clove; put them into
a stewpan and fry till they are of a light brown, then moisten with a
little vinegar and water. When they have simmered for half an hour in
the marinade let them cool, drain, and put them into a batter made of
four spoonfuls of flour, a little salt, a little olive oil, and moisten
with a sufficient quantity of water and two beaten whites of eggs; then
fry them a good colour, and serve up with fried parsley in the middle,
with a poivrade or piquant sauce around.

Pigeons a la Soussell.

Bone four pigeons, and make a forcemeat of some fillet of veal, some ham
fat, some grated breadcrumbs, mushrooms, truffles, a shalot, a bouquet
garni, a little cayenne, pepper and salt, mixed with butter cooked over
the fire and then pounded in a mortar; put some of this forcemeat into
the pigeons and stew them gently for half an hour. Take the pigeons out
and mask them well with more of the forcemeat, brush some beaten egg
over each, and put them in the fryingpan and fry them in good dripping.
Take the gravy they were stewed in, skim off all fat, thicken well with
a liaison of cream and eggs, season with a little pepper and salt, and
mix all together. Make a mound of spinach puree in the centre of the
dish, and place the pigeons around, standing up against the puree. Take
some very small boiled tomatoes, of a good shape, make a wreath round
the base, place a few button mushrooms on the top of the spinach, and
pour the sauce all round.

Grey Plovers Cooked in Brandy.

After trussing the plovers, flatten them