1788—Suprêmes de Pigeonneaux à la Marigny

Cut off the legs, and, with their meat, prepare a forcemeat. Poach the latter on a tray, and stamp it out with an oval cutter into pieces the size of the suprêmes.

Cover the breasts with slices of bacon, and No. 250, Poëlings them, taking care to only just cook them.

Quickly raise the suprêmes, skin them, and set each upon an oval of forcemeat, sticking them on by means of a little No. 268, Gratins forcemeat.

Put the suprêmes in the oven for a moment, that this forcemeat may poach. Dish the suprêmes round a pyramid consisting of a smooth purée of peas, and coat with a velouté sauce, finished with an essence prepared from the remains and the No. 250, Poëlings-liquor of the breasts.