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Mixed Vegetables with Poultry

4 servings

Ingredients

• Pigeons or Chickens (as needed)
• Water (a little)
• Salt (a little)
• Butter (a little)
• Mace (a little)
• Flour (a little)
• Asparagus (a little)
• Cauliflower (a little)
• Crayfish (a little)
• White bread (a little)
• Eggs (a little)
• Lemon juice (a little)

Instructions

1. Quarter pigeons or chickens, skim off foam in water and salt, then add a piece of butter, mace, and a little sweated flour, and simmer slowly.
2. Meanwhile, peel plenty of asparagus a little more heavily than for boiling, cut it in half twice, also prepare cauliflower and break into pieces; par-boil both in water and salt.
3. Place both in a sieve and add to the pigeons to finish cooking completely, making sure the pieces remain whole.
4. Cook crayfish, break them out of their shells, make crayfish butter from the claws, and finely chop the scraps with the meat from the claws; add a piece of butter, white bread soaked in water and squeezed out, a few eggs, nutmeg, and salt, then fill some crayfish heads with this mixture and cook with small meatballs, while the meat with the cauliflower is arranged in a hot dish.
5. Stir the sauce with a few egg yolks, add a little lemon juice, crayfish tails, and dumplings, arrange over the poultry, garnish the dish all around with the crayfish heads, and drizzle the crayfish butter over it.

Modernized from a treasured 19th-century German cookbook.