1790—Mousselines de Pigeonneaux à l’Épicurienne

Prepare and poach these mousselines like the chicken ones, but make them a little smaller. Dish them in the form of a crown; set thereon a young pigeon’s fillet roasted, and in their midst arrange a garnish of peas with lettuce. Coat with a fumet prepared from the carcasses and cohered with a few tablespoonfuls of velouté.

N.B.—Pigeons and squabs may also be prepared after the recipes given for chicks.