1780—Pigeonneaux en Compote

Fry in butter two oz. of No. 273, Blanchings, salted breast of pork and two oz. of raw mushrooms, peeled and quartered. Drain the bacon and the mushrooms, and set the squabs, trussed as for an entrée, to fry in the same butter.

Withdraw them when they are brown; drain them of butter; swill with half a glassful of white wine; reduce the latter, and add sufficient brown stock and half-glaze sauce (tomatéd), in equal quantities, to cover the birds. Plunge them into this sauce, with a faggot, and simmer until they are cooked and the sauce is reduced to half.

This done, transfer the squabs to another saucepan; add the pieces of bacon, the mushrooms, and six small onions, glazed with butter, for each bird; strain the sauce over the whole through a fine sieve; simmer for ten minutes more, and serve very hot.