Sauces to compliment woodpigeon dishes
It is an axiom that only good cooks know good sauces. It is a further axiom that good sauces make the dish. The two following recipes are ideal sauces for serving with pigeons.
Mushroom Sauce
Ingredients
- 8 oz. Of button mushrooms
- 1 oz. Of butter or margarine
- 1 teaspoonful lemon juice
- 1 dessert spoonful cornflour
- half a pint of brown stock
- 2 tablespoonfuls of cream or tinned milk.
Method
- Peel and stalk the mushrooms and cut them into quarters.
- Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
- Add the half-pint of brown stock: simmer for half an hour.
- Mix the cornflour with the cream, add this to the mushrooms and stir in well.
- Cook a further few minutes then serve.
- This, incidentally, makes an excellent sauce for the stuffed pigeon recipe.
This next sauce is sometimes termed sauce piquant and can be added to any pigeon dish, particularly casserole or roast pigeons.
Vinegar sauce
Ingredients
- Half a gill of malt vinegar
- 1 tablespoonful chopped capers
- A small gherkin
- Half oz. Butter
- Small onion
- Half oz. Flour
- Half oz. Brown stock
- Some chopped parsley.
Method
- Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
- Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
- Add the flour, stirring in well, add the brown stock and bring to the boil.
- Allow to simmer for a further twenty minutes, then strain.
- Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.
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