Time.—From 20 to 30 minutes. Average Cost, 1s. to 1s. 6d. each. Sufficient, allow 1 bird for 2 persons.
Fantail.—This well-known and curious variety is characterized by its possessing the power of erecting its tail in the manner of a turkey cock, during which action it trembles or shakes its neck in a similar way to the peacock when moving about with his train expanded and in full display. The chief colour of the fantail is pure white, but black, blue and other hues are met with. The head is narrow and flat, the beak long and slender, the legs and feet naked, the tail-feathers long and broad. When flying, the fantail contracts its tail contrary to the habit of other pigeons. The Fantail is common in India, where it possibly originated, and is a favourite bird with the Hindus, who ornament the legs of their Fantails with small brass bangles containing little silver balls.
1253.—PIGEONS, STEWED. (Fr.—Compôte de Pigeons à la Bourgeoise.)
Ingredients.—3 pigeons, ¾ of a pint of Espagnole sauce (see Sauces No. 244), 1 glass of claret, 1 oz. of butter, ½ a pint of shelled peas, 12 button onions, 6 or 7 very small carrots, salt and pepper, croûte of fried bread, 1½ inches in thickness.
Method.—Cut each pigeon into 4 pieces, and fry them brown in the butter. Have ready the hot Espagnole sauce, put in the pigeons and claret, cover closely, and stew gently for about 35 minutes, or until the birds are tender. Strain the butter into a small stewpan, put in the onions, and cook until tender and well browned. Boil the carrots and peas separately, and drain them well. Arrange the pigeons on the croûte, strain the sauce over, group the onions, peas, and carrots tastefully round the dish, and serve.
Time.—To cook the pigeons, about 35 minutes. Average Cost, from 4s. 6d. to 5s. Sufficient for 5 or 6 persons.
The Jacobin.—This is one of the most prized of fancy pigeons. It is a handsome bird, distinguished by a remarkable ruff or frill of raised feathers, which commence behind the head and proceed down the neck and breast, forming a kind of hood which, if perfect, should come forward as far as the eyes. In form the Jacobin should be slenderly made, narrow shouldered, with unfeathered legs, and soft, silky, and very narrow feathers; the head should be somewhat broad and round, and the eyes pearl-white. Its principal colours are red, black, white and yellow.
The Turbit Pigeon.—This variety resembles the Jacobin, having a kind of frill in the fore part of the neck. The present breed of Turbit is characterized by a full frill, small head, broad forehead, short thick beak, prominent hazel eyes, the wings coloured with the exception of the primary flight-feathers, and the remainder of the plumage white. The feathers at the back of the head should end in a high, sharp point, just above the crown. Turbits are of various hues, black, red, blue, silver, yellow and variants of these. The Oriental Turbit, a stronger built bird than the English Turbit, has no crest.
1259.—PIGEONS WITH OLIVES. (Fr.—Pigeons aux Olives.)
Ingredients.—2 pigeons, 24 stoned French olives, ¾ of a pint of Espagnole sauce, (see Sauces No. 244), 1½ ozs. of butter, stock.
Method.—Divide each pigeon into quarters, and fry them brown in the butter. Have the sauce ready in a stewpan, put in the pigeons, cover closely, and cook them very gently for about 40 minutes, or until tender. Meanwhile, braise or stew the olives in a little good stock. Serve the pigeons on a hot dish, with the sauce strained over, and the olives grouped at the base.