Procure six large pigeons, fillet and form them into cotelettes (see
cotelettes de perdreaux, No. 885), stuff with a little forcemeat of
fowl, egg and bread-crumb them, and fry a light yellow colour in oil;
fry also twelve croutons of bread the size and shape of the cotelettes,
and dress them alternately upon a border of mashed potatoes, to form a
crown; sauce with a purée de concombres (No. 105) made brown instead of
white, and serve, glazing the cotelettes lightly.