Pigeon Cutlets with Olives

Ingredients

• 3 young pigeons
• 2 ounces of melted butter
• the yolk of 1 egg
• 1 ounce cold melted butter
• 1 pint of salted olives
• 1 tablespoonful fine-chopped onion
• the same of grated carrot
• the same of fine-cut ham
• 1 pint white broth
• 1 even teaspoonful salt
• 12 whole peppers
• 1 bay leaf
• 1 tablespoonful flour

Method

1. 1

   Singe, draw, and wash the pigeons, then bone them, leaving the legs on.

2. 2

   Cook the cutlets in melted butter for 3 minutes on each side.

3. 3

   Season with salt and pepper, then dip in a mixture of egg yolk and melted butter, and coat with breadcrumbs.

4. 4

   Prepare the olives by soaking and stuffing them.

5. 5

   Cook onion, carrot, ham, and spices in butter, add flour, then broth and olives, cooking slowly.

6. 6

   Glaze the cutlets and serve with olives and sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 284. The excerpt below is the record exactly as published.

Pigeon Cutlets with Olives.— Singe, draw, and wash 3 young pigeons, dry them, cut off the necks, wings, and feet, then bone them, leaving the legs on, which are pushed through the skin, to give the form of a cutlet. Lay the cutlets in a pan with 2 ounces of melted butter, place over the fire, and cook 3 minutes on each side ; re- moTe to a plate, press them a little, and set aside to cool. Trim the cutlets neatly 15 minutes before serying ; season them with pepper and salt ; mix the yolk of 1 egg with 1 ounce cold melted butter ; dip the cutlets into the butter, cover with fresh grated bread crunxbs, lay them on to a hot broiler, and broil light brown on both sides. Bemove the pits from 1 pint of salted olives, soak V^ hour in cold water, place them with boiling water in a saucepan over the fire, cook 5 minutes ; drain and cool in cold water ; when cold, dry and stuff them with chicken or veal forcemeat. Place a saucepan with 1 ounce butter over the fire; add 1 tablespoonful fine-chopped onion, the same of grated carrot and fine-cut ham, 1 bay leaf, 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint white broth and 1 even teaspoonf ul sal

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