From:
The Thorough Good Cook
Poultry: 1. Pigeons a la Crapaudine.
Pick the
pigeons, cut off the
claws,
truss them with the legs inwards, and then with your left hand press on the
breast, and
scollop one half of the
flesh of the breast; turn this down on the
table, flatten it with your
knife, dust it over with
salt and
pepper; break the yolks of two eggs into a
plate, brush the pigeons all over with them, then dip them into crumbs of
bread, next into melted
butter, then into crumbs of bread again, which you level as
smooth as possible. Now broil the pigeons on a slow fire, that they may get thoroughly done without being burnt. , Ascertain when they are done enough by thrusting the point of your knife into the fleshy part of the leg. If no blood issues, then they are done. Serve under them an
Italian Sauce, or some rich
gravy. Your sauce may be prepared in the following way: Chop a dozen of
shallots, and put them into a stew-pan with two spoonfuls of
vinegar;
boil them till there is no vinegar left; then put in a little broth or gravy of
roast meat, with raspings of bread, salt, pepper, etc. Let this boil for a short time, pour it over the pigeons; and send up hot.