Chaufroid of Pigeons

Name: Chaufroid of Pigeons
Ingredients: 2 pigeons; | lb. veal; A little salt and white pepper; 3 medium-sized tomatoes; 1 tablespoonful sherry; ! oz. glaze; 3 oz. bacon; 6 truffles or button mushrooms; If pints aspic jelly.

From Choice cookery, 1888

Finish edges with jelly from a forcing bag.

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2624Calories

61 gProtein

480 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2624 kcal

Protein61 g

Carbohydrates480 g

Fiber11 g

Sugars343 g

Total Fat48 g

Saturated Fat17 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol242 mg

Sodium1051 mg

Potassium2253 mg

Calcium209 mg

Iron6.4 mg

Magnesium133 mg

Phosphorus815 mg

Zinc8.9 mg

Copper1.1 mg

Manganese0.8 mg

Vitamin D0.3 mcg

Vitamin C106 mg

Vitamin A162 mcg

Vitamin E3.7 mg

Vitamin K28 mcg

Vitamin B61.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)23 mg

Folate154 mcg

Choline130 mg

Caffeine0 mg

Water755 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 15. The excerpt below is the record exactly as published.

HATJFROID OF PIGEONS. 2 pigeons | lb. veal A little salt and white pepper 3 medium-sized tomatoes 1 tablespoonful sherry ! oz. glaze A little salad oil, tarragon vinegar, and brown vinegar If pints aspic jelly. (Page 89.) 3 oz. bacon 6 truffles or button mushrooms

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