Broiled young ring-doves

Ingredients

• Pluck, draw, and singe the doves
• soak for two hours in olive oil
• seasoned with salt, mixed spice
• chopped parsley
• chopped chives
• chopped mushrooms
• stir in a lump of butter
• a little flour
• chopped capers
• salt
• pepper
• a pinch of grated nutmeg
• flavour with vinegar or lemon-juice

Method

1. 1

   Truss and cut the doves in half, beat until flat, soak in seasoned olive oil for two hours, dry, bread-crumb, and broil.

2. 2

   Prepare a sauce with olive oil, butter, flour, capers, eschalots, salt, pepper, and nutmeg; warm until thick and serve with the ring-doves.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 89. The excerpt below is the record exactly as published.

Broiled young ring-doves. Cuissot de veau rôti. Roast haunch of veal. Laitues à la crème. Lettuces with cream. Croûte aux fruits. Fried slices of bread à la nor- mande. Melon. See 21st of June. Broiled young ring-doves. Pluck, draw, and singe the doves, truss, and cut them in half, beat until flat, and soak for two hours in olive oil, seasoned with salt, mixed spice, and chopped parsley, chives, and mush- rooms; dry in a cloth, bread-crumb, and broil them; take some of the olive oil in which they were soaked, stir in a lump of butter, a little flour, chopped capers and eschalots, salt, pepper, and a pinch of grated nutmeg; warm in a saucepan until thick, flavour with vinegar or lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.