Pigeon Pie with Mushrooms, a la Ericsson Hammond

Ingredients

• three cups water
• one cup sherry
• one and a half pounds mushrooms
• two cups water
• half cup sherry
• one large tablespoon butter
• two tablespoons flour
• one cup of the mushroom juice
• one cup from the stock of the pigeons

Method

1. 1

   Cut pigeon in four.

2. 2

   Put in a pan with water, sherry, onions, carrots, pepper, and salt; simmer until done.

3. 3

   Cook mushrooms, add water and sherry, and cook.

4. 4

   In a saucepan, melt butter, add flour, mushroom juice, and pigeon stock; flavor and color.

5. 5

   Combine pigeon and mushrooms in sauce, simmer.

6. 6

   Make a pie crust, fill, cover, and serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 324. The excerpt below is the record exactly as published.

Pigeon Pie with Mushrooms, h la Ericsson Hammond Pate de Pigeon aux Champignons, a la Ericsson Hammond Cut pigeon in four (cutting legs and second joints together, wings and breast together). Put in a pan with three cups water, one cup sherry, onions, carrots, pepper and salt and let simmer slowly until well done — about one and a half to two hours, according to size and age of the pigeons. Cook one and a half pounds mush¬ rooms (if large, cut in four; if medium, in halves; and if button, leave whole); add two cups water and half cup sherry and cook from fifteen to twenty minutes. When done, put one large table¬ spoon butter in a saucepan; add two tablespoons flour, one cup of the mushroom juice, and one cup from the stock of the pigeons; flavor with some more sherry, pepper and salt to taste; color with kitchen bouquet and beef extract; have it a golden brown shade. Take the pieces of pigeon, put into the sauce, also the mushrooms; let simmer together from ten to fifteen minutes. In the meantime, make a nice pie from pufF paste, fill the crust (that has been heated), put the cover on. Place on a warm platter; garnish with par¬ sley at the side. Serve as an entree. It can also be served as a joint with potatoes and green vegetables. Pigeon Stew with Mushrooms, a la Edla Dahlgren Ragout de Pigeon aux Champignons, a la Edla Dahlgren Cut pigeons in four (cut leg and second joint together, wing and breast together). Put in a pan with three cups water, one cup sherry, onions, carrots, pepper and salt; let simmer slowly until well done — about one and a half to two hours, according to the size and age of the pigeons. Cook one and a half pounds mush¬ rooms (if large, cut in four; if medium, in halves; if button, leave whole); add two cups water and half cup sherry, and cook from fifteen to twenty minutes. When done, put one large tablespoon butter

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