Pigeons with Rice a la Ericsson Hammond / Pigeons au Riz a V Ericsson Hammond

Step 1. cooked, and well seasoned with butter, pepper, and salt.] Decorate

Step 2. the pigeons with a paper frill on the legs, garnish with parsley,

Step 3. and serve as a main dish for lunch or dinner. Mushrooms can be used in place of the vegetables.

Step 4. How to Cook the Rice. Put a cup and a half of rice in the

Step 5. pan on the stove; scald it about two or three times in boiling hot

Step 6. water; add to it three cups of water, a teaspoon of salt, and leave

Step 7. on the stove to simmer very slowly for about an hour [do not stir

Step 8. it during the time of cooking]. When it has absorbed all the

Step 9. water, add to it a small cup of boiling hot milk [do not stir it];

Step 10. leave it over the fire for about twenty to twenty-five minutes

Step 11. longer. Turn out in a fancy high timbale cup [if such is at hand]

Step 12. and leave it until it begins to get cold, then turn it out on a but¬

Step 13. tered plate, cover it, and put it in the oven until hot, time about

Step 14. ten minutes. Lift it carefully in the center of the platter and

Step 15. decorate on the top a border of dots according to taste with cream sauce colored with the orange coloring. Lamb a la Casserole Agneau a la Casserole

Step 16. When a leg of lamb has been used for a previous dinner, this is a

Step 17. nice way of fixing it over if it is not wanted for cold meat. Cut the

Step 18. lamb in thick slices, supply one slice for each portion; put it in a

Step 19. saucepan with water sufficient to cover it, pepper, salt, uncut

Step 20. onions, and large pieces of carrots; let it simmer slowly until it is