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Gratin of Pigeon à la Périgord
From The thorough good cook, 1895
Serves 1
A rich and elegant dish.
Presented as published in 1895. 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
537Calories
38 gProtein
59 gCarbs
16 gFat
Full nutrition (29 nutrients)
Calories537 kcal
Protein38 g
Carbohydrates59 g
Fiber2.8 g
Sugars6.4 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol135 mg
Sodium649 mg
Potassium496 mg
Calcium273 mg
Iron11 mg
Magnesium70 mg
Phosphorus596 mg
Zinc5.1 mg
Copper1 mg
Manganese0.8 mg
Vitamin C11 mg
Vitamin A42 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate11 mcg
Water152 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 124. The excerpt below is the record exactly as published.
ratin of Pigeon h. la. P^rigord. Bone six small pigeons ; cut a piece of bread about two inches high, surround it with a thin slice of fat bacon, then cover it with forcemeat, sloping off to the edge of the dish ; season the pigeons with pepper and salt, fill them with the stuffing
Cook this with the app: pantry check, scaling, and the assistant.