Picciani con Cavoli Biaciati (Braised Cabbage and Pigeons)
From Banquets of the nations, 1911
Serves 6
Ensure to preserve the form of the chartreuse.
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 230. The excerpt below is the record exactly as published.
Picciani con Cavoli Biaciati. (Braised Cabbage and Pigeons.) Clean sufficient carrots and turnips, divide them in lengths of one inch and a half, cut them with a cutter half an inch wide, blanch them separately in boiling water, with a little salt ; drain and put them with some good stock, a little sugar, and a piece of fresh butter the size of a nut. to boil slowly at the side of the stove ; when nearly done, boil them quickly to a glaze. Make an essence of parsley roots, etc., the 577 20 BANQUETS OF THE NATIONS trimmings of carrots, turnips, six onions stuck with cloves, three heads of celery, two lettuces, and some good stock ; skim it and boil slowly ; when done, strain through a napkin, let it settle, pour off all the clear liquid, and reduce a good Espagnole sauce with it, that it may obtain the flavour of the roots. Blanch three cabbages cut in quarters, take out the stocks and open each quarter to season it with pepper and salt ; tie them up and put them in a stewpan with slices of fat bacon and a slice of lean ham ; put in the midst of the cabbage a sausage, a piece of bacon previously blanched, and three pigeons (with their legs drawn in) larded with fat bacon and ham ; add a bunch of parsley and shallot
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Cook this with the app: pantry check, scaling, and the assistant.